1.
Study on Rice Starch and Protein Extraction and Development of Gluten-free Rice Starch Bread;
大米淀粉、蛋白的提取及无谷蛋白大米淀粉面包的研究
2.
Studies on Preparation and Properties of Ultrafine Rice Starch;
超微细化大米淀粉的制备和特性研究
3.
Retrogradation Mechanism of Rice Starch Mixtures and Extruded Rice Pellets;
大米淀粉混合物和挤压大米颗粒料的回生机理
4.
Comparison of the physicochemical properties of two rice varieties starch and its modified starches
两种大米淀粉及其磷酸酯淀粉理化特性的比较研究
5.
Study on the Relation between The Properties of Rice Starch and The Quality of Instant Rice Vermicelli;
大米淀粉特性与方便米线品质关系的研究
6.
Physicochemical Characteristics and Molecular Structure and Their Correlation in Rice Starch;
大米淀粉物化特性、分子结构及其相关性研究
7.
Studies on Isolation Process and Physicochemical Properties of Rice Starch;
大米淀粉的制备方法及物理化学特性研究
8.
Effect of Steaming Process on Characteristics of Starch Granule in Steamed Rice Sponge Cake
米发糕蒸煮工艺对大米淀粉颗粒特性的影响研究
9.
Corn and potatoes contain much starch.
玉米和马铃薯含有大量淀粉。
10.
Measurement of Rice Apparent Amylose Content by Near Infrared Spectroscopy
大米直链淀粉含量的近红外光谱分析
11.
Study on Technology of Produce Microporous Starch and Properties of Microporous Starch;
大米多孔淀粉的制备及其性质的研究
12.
Breeding Report of High Starch Maize Hybrid "Jinongda 115"
高淀粉玉米杂交种“吉农大115”选育报告
13.
Effects of Amylose,Protein and Lipid on the Thermal Properties of Rice Flour
直链淀粉、蛋白质及脂类对大米粉热特性的影响
14.
The microstructure indicated that the structure of modified rice starch vanished after extrusion.
超微结构表明挤压法制备的大米变性淀粉的淀粉结构已经消失。
15.
Kinetics of β-Amylase-catalyzed Hydrolysis of Corn Starch
玉米淀粉的β-淀粉酶酶解动力学研究
16.
Changchun Dacheng Special Corn Modified Starch Development Co., Ltd.
长春大成特用玉米变性淀粉开发有限公司
17.
Preparation and Properties of Rice Resistant Starch by Extrusion;
挤压法制备大米抗性淀粉的工艺及其性质研究
18.
Comparative Analysis of Nutritional Composition between Genetically Modified Rice Enriched with Resistant Starch and Its Wild Type Rice
抗性淀粉转基因大米和亲本大米营养成分的比较研究