1.
Relationship Between Starch Pasting,Amylose Content and Starch Granule Size in Different Chinese Chestnut Variety Groups
板栗淀粉糊化特性与淀粉粒粒径及直链淀粉含量的关系
2.
Studies on Starch-pasting Properties and Their Related Factors in Wheat;
小麦淀粉糊化特性及相关因素的研究
3.
Effects of Different Media on Paste Properties of Waxy Rice Starch
不同介质对糯米淀粉糊化特性的影响
4.
Physicochemical Properties of Stearate Cassava Starch dextrine
硬脂酸木薯淀粉糊精的理化性质研究
5.
Processing Control on Dextrin and Its Induction on Production of α-amylase
淀粉糊精的制备工艺调控及诱导产α-淀粉酶的研究
6.
Study on preparation by fermentation and rheological properties of Dioscorea alataLirm.sp starch
脚板薯淀粉的发酵法制备及其淀粉糊流变特性研究
7.
Effects of sodium carbonate on pasting properties of maize starch and potato starch by RVA analysis
RVA分析碳酸钠对玉米淀粉和马铃薯淀粉糊化性质的影响
8.
Expression Difference of Starch Granule Proteins in Wheat and Its Relationship with Starch Paste Characteristic
小麦淀粉粒蛋白表达差异及其与淀粉糊化特性的关系
9.
An amylograph is a rotational torsion viscometer.
淀粉糊粘度图示仪是一种旋转的扭转粘度计。
10.
Method for determination of cereal and starch gelatinization properties using a viscograph
GB/T14490-1993谷物及淀粉糊化特性测定法粘度仪法
11.
Study and Application of Gelling and Retrogradation in Starch Using NMR;
核磁共振技术在淀粉糊化回生中的研究与应用
12.
The Influence of Sowing Date on Different Gluten Wheat Starch Viscosity Characteristics
播期对不同筋型小麦品种淀粉糊化特性的影响
13.
Effect of Ultrasonic Treatment on Gel Texture Properties of Water Caltrop Starch Paste
超声波处理对菱角淀粉糊凝胶质构特性的影响
14.
Forming and Viscosity Stability of Wheat Starch Paste
小麦淀粉糊化的影响因素及黏度稳定性研究
15.
Effects of different food ingredients on viscosity characteristics of sweet potato starch paste
不同食品成分对红薯淀粉糊黏度特性的影响
16.
flour of wheat, heat-treated to pre-gelatinize the starch
小麦粉,经热处理预糊化淀粉
17.
The Extraction and Pasting Property of Different Sources of Starch;
不同来源淀粉的提取及糊化性质研究
18.
Research on the Effect of Starch Pretreatment on Preparation of Cyclodextrin;
淀粉预处理对环糊精制备影响的研究