1.
Wheat Starch Components, Quality Characteristics, and Its Response to Light;
小麦籽粒淀粉组分、品质特性及其对光照的响应
2.
Studies on Components, Properties and Application of B-starch from Wheat;
小麦B淀粉的组分、性质和利用的研究
3.
Influence of Wheat Flour Quality and Main Components on the Separation of Wheat Starch and Gluten
面粉品质及组分对小麦淀粉和谷朊粉分离效果的影响
4.
consisting of or containing starch.
由淀粉组成的或包含淀粉的。
5.
A Analysis of the Combining Ability of Starch Content in Glutinous Sorghum;
糯高粱籽粒淀粉含量及组分的配合力分析
6.
Research and Development into the B-type Wheat Starch Slurry Used as Feed Additive;
小麦B淀粉浆作为饲料添加组分的研究与开发
7.
Establishment of Standard Analytical Method for Determination of Carbohydrate Composition of Starch Sugars
关于淀粉糖产品糖组分检测方法标准的制定
8.
Influence of Molecular Structure of Starch on Formation of Resistant Starch
淀粉分子结构对形成抗性淀粉的影响
9.
A group of enzymes that are present in saliva, pancreatic juice, and parts of plants and help convert starch to sugar.
淀粉酶唾液、胰液及部分植物中存在的一组酶，可以促使淀粉转换成糖
10.
Sugar and starch are broken down in the stomach.
糖和淀粉在胃里被分解.
11.
Starch is plentiful in potatoes.
马铃薯中淀粉十分丰富。
12.
amylase-lipase analyser
淀粉酶和脂肪酶分析仪
13.
amylase-lipase analyzer
淀粉酶-脂肪酶分析仪
14.
Analysis of the Compositions of Medium-temperature Acid α-Amylase from Aspergillum candidus and Its Enzymatic Properties
白曲霉产中温酸性α-淀粉酶组成成分分析及酶学性质的研究
15.
Starch granule size distribution and starch component content in wheat grain in relation to shading stress after anthesis
小麦花后弱光引起籽粒淀粉的粒度分布及组分含量的变化
16.
Amylose The water-soluble fraction of STARCH. It is an unbranched bolymer of glucose units.
直链淀粉：用热水溶解淀粉时，可以溶解的那部分淀粉，称为直链淀粉，它不分枝。
17.
Amylopectin The water-insoluble fraction of STARCHA. It is a branching polymer of glucose units.
支链淀粉：用热水溶解淀粉时，不溶解的那部分淀粉，称为支链淀粉，它具有许多分枝。
18.
Conversion of starch to sugars by the action of enzymes or acids.
淀粉分解通过酶或酸的作用把淀粉转变为糖