1.
Studies on the Composition and Gelatination Properties of Low-DE Maltodextrin
低DE值麦芽糊精组成与凝胶性质研究
2.
Preparation and Characteristics of Maltodextrin with Low Dextrose Equivalent;
籼米低DE值麦芽糊精制备及其性质研究
3.
Preparation, Isolation and Application of Maltosyl(α1→6)β-Cyclodextrins;
麦芽糖基β-环糊精的制备、分离及应用
4.
Preparation, Properties of Maltosyl-α-cyclodextrin
麦芽糖基-α-环糊精的合成与性质研究
5.
Synthesis of Maltosyl-α-cyclodextrin Through the Reverse Reaction of Pullulanse
普鲁兰酶逆向合成麦芽糖基-α-环糊精
6.
The main characteristics of maltodextrin include stability, hygroscopicity, viscosity, turbidity and gelation behaviour as well.
麦芽糊精的主要性质包括麦芽糊精的稳定性、吸湿性、黏度、浑浊度和凝胶特性等。
7.
Effects of maltdextrins on the stability and sensory properties of sweet milk
麦芽糊精对甜牛奶的稳定性及口感影响
8.
Research on the Production Technology of B-type Wheat Starch Sugar and the Application of Its Maltodextin in Cakes;
小麦B淀粉糖制备技术的研究及其麦芽糊精在蛋糕中的应用
9.
Study on the Technology-product Quality Improvement of Composite Powder Made from Wheat Germ and Low-cost Fish
小麦胚芽/低值鱼复合粉工艺及品质改善研究
10.
When salt-coagulants: malt dextrin was 1:3, the quality of instant soybean curd was better.
盐类凝固剂：麦芽糊精为1:3时，所得的即食豆腐脑产品较好。
11.
A fermentable starchy mixture from which alcohol or spirits can be distilled.
麦芽浆一种可发酵的用以酿酒或产生酒精的糊状物
12.
Study on the Preparation of Resistant Maltodextrin by Microwave and Its Properties and Application
微波法抗性麦芽糊精的制备及其性质和应用的研究
13.
alcoholic beverage made with malt.
由麦芽制成的酒精饮料。
14.
A form of amylase in the saliva of human beings and some animals that catalyzes the hydrolysis of starch into maltose and dextrin.
唾液淀粉酶在人类或某些动物的唾液中的一种淀粉酶，能把水解淀粉催化成麦芽糖和糊精
15.
Nn Fibre Plus is a sugar-free, superior high-fibre formula that contains psyllium, orange fibres, arabic gum fibre and maltodextrin.
本高纤饮品是一种不含糖分的高纤维配方，含有亚麻籽、橙纤维、拉伯树胶纤维及麦芽糖糊精。
16.
The relations of the different characteristics of maltodextrin with dextrose equivalent and degree of polymerisation are also reviewed.
文章主要综述葡萄糖当量和葡萄糖聚合度这两个指标与麦芽糊精各性质的联系。
17.
Different maltodextrins are distinguished by two indexes which are dextrose equivalent and degree of polymerisation.
不同麦芽糊精产品一般以葡萄糖当量和葡萄糖聚合度这两个指标区分产品级别。
18.
The Enantiomeric Separation of Anisodamine by Mixed Chiral Selectors of Maltose and β-cyclodextrin with Capillary Electrophoresis
β-环糊精和麦芽糖二元手性识别剂对山莨菪碱的毛细管电泳拆分研究