1.
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
2.
Nutritional Evaluation of Rice Flour and Application for Growing-Finishing Pigs;
大米粉在生长猪上的营养价值评定及应用
3.
Rice measures more easily than flour.
大米比面粉容易计量。
4.
CSM [corn, soya, milk]
玉米、大豆粉及乾酪混制成之粉状食品
5.
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
6.
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
7.
Meal made of ground corn or wheat and mesquite beans.
糖炒玉米粉，炒粉用磨碎的玉米或大麦和软豆做成的食品
8.
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
9.
Study of the corn-rice powder characteristic parameters in twin-screw extrusion process
玉米和大米混合粉双螺杆挤压特征参数的研究
10.
Corn and potatoes contain much starch.
玉米和马铃薯含有大量淀粉。
11.
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
12.
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
13.
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
14.
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
15.
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
16.
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。
17.
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
18.
flour of cereal (excl. of maize, wheat or meslin)
谷物粉（不包括玉米粉、小麦粉或混合粉）