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1)  first clonal generation of potato
马铃薯无性一代
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2)  Potato M2 generation
马铃薯M2代
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3)  a generous helping of potatoes
一大份马铃薯
4)  potato resistant starch
马铃薯抗性淀粉
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5)  potato starch denatured
马铃薯变性淀粉
1.
In addition, set forth the characteristics of the potato starch denatured.
论述了马铃薯及马铃薯淀粉的生产概况、马铃薯淀粉的特性及在食品中的应用状况,并简要概述了马铃薯变性淀粉的特性。
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6)  modified potato starch
变性马铃薯淀粉
1.
In the paper,taken JinYuan refined flour as the raw material,and taken the leek and pork as the main material of stuffing,taken the modified potato starch as the modifier,and inspected different substitution(or oxidation degree) and the addition which effected on the frozen cracking rate and edible quality of deep-frozen dumpling.
以金苑饺子粉为原料,韭菜和大肉为饺子馅主料,以变性马铃薯淀粉为面皮改良剂,考察了不同氧化度(取代度)和添加量的变性淀粉对速冻水饺冻裂率与食用品质的影响。
2.
Dumpling was made of JinYuan dumpling flour as raw material,leek and pork as stuffing,modified potato starch as modifier.
以金苑饺子粉为原料,韭菜和大肉作为饺子馅主料,以变性马铃薯淀粉为面皮改良剂,考察了不同氧化度(取代度)和添加量的变性淀粉对速冻水饺冻裂率与食用品质的影响。
3.
In the paper,taken JinYuan refined flour as the raw material,and taken the leek and pork as the main material of stuffing,taken the modified potato starch as the modifier,and inspected different substitution (or oxidation degree) and the addition which effected on the frozen cracking rate and edible quality of deepfrozen dumpling.
以金苑饺子粉为原料,韭菜和大肉为饺子馅主料,以变性马铃薯淀粉为面皮改良剂,考察了不同氧化度(取代度)和添加量的变性淀粉对速冻水饺冻裂率与食用品质的影响。
补充资料：一代不如一代
1.谓世代相传越来越差。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条