1.
Effects of dynamic high pressure microfluidization on physico-chemical properties of waxy rice starch
动态超高压微射流对蜡质大米淀粉理化性质的影响
2.
Studies on the property of Octenyl Succinic Anhydride modified waxy corn starch
蜡质玉米辛烯基琥珀酸淀粉酯理化性质的研究
3.
Synthesis of High Viscosity Dodecenyl Succinic Anhydride Waxy Corn Starch
高黏度蜡质玉米十二烯基琥珀酸酯淀粉的合成
4.
Effects of Dynamic High-pressure Microfluidization on Granular Structure of Waxy Maize Starch
动态超高压微射流对蜡质玉米淀粉颗粒结构的影响
5.
Preparation of waxy corn composite modified starch and its application in yoghurt
蜡质玉米复合变性淀粉的制备及在酸奶中的应用
6.
The Application of Waxy Corn Composite Modified Made of Different Cross-linking Agent Starch to Yogurt
不同交联剂制备的蜡质玉米复合变性淀粉在酸奶中的应用研究
7.
Study on semi-dry preparation and emulsifying property of waxy maize starch stearates
半干法制备硬脂酸蜡质玉米淀粉酯工艺及其乳化性研究
8.
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
9.
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
10.
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
11.
Effect of Wx-B1 null on Amylose Content and Starch Properties in Durum Wheat
硬粒小麦缺失4A蜡质蛋白对直链淀粉含量及淀粉品质特性的影响
12.
Food companies value the clear cohesive pastes produced from waxy maize starch.
食品厂用含蜡玉米淀粉生产透明粘性糊料。
13.
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
14.
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
15.
Potatoes and rice arde farinose plants.
马铃薯及稻米是富淀粉质的食物。
16.
Preparation, Properties and Application of Stearate Starch;
硬脂酸玉米淀粉酯的制备、性质及应用
17.
Research on Starch Quality Using Different Transgenic Constructs in the Endosperm of Rice (Oryza Sativa L.);
转淀粉相关基因水稻的稻米品质研究
18.
Studies on the Preparation and Properties of Corn Starch Toothpick;
玉米淀粉牙签的制备及其性质的研究