1.
The Effect of Dietary Starch Sources on Growth Performance, Starch Digestion of Small Intestine and Protein Synthesis of Splanchnic Tissues in Weaned Pigs;
日粮淀粉来源对断奶仔猪生产性能、小肠淀粉消化和内脏组织蛋白质合成的影响
2.
The Effect of Dietary Starch Source on Ileum Digestibility, Net Portal Absorption and Pattern of Amino Acids in Growing Pigs
日粮淀粉来源对生长猪氨基酸消化率、门静脉净吸收量和组成模式的影响
3.
The Extraction and Pasting Property of Different Sources of Starch;
不同来源淀粉的提取及糊化性质研究
4.
The Study of Thermostableα-Amylase from Pyrococcus Furiosus;
来源于Pyrococcus furiosus极端嗜热α-淀粉酶的研究
5.
canna grown especially for its edible rootstock from which arrowroot starch is obtained.
美人蕉属植物，根茎可食，是食用淀粉的来源。
6.
Comparison Study on Physico-chemical Properties of Various Starches from Different Botanical Sources
不同植物来源淀粉之间的理化性质的比较(英文)
7.
a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics.
木薯植物的根部沥滤和晒干后制成的淀粉，是食用淀粉的来源，热带地区的一种主要食物。
8.
It occurs only rarely in plants, and even then, it results from partial hydrolysis of starch.
它在植物中很少见,即使是这样麦芽糖也部分来源于植物淀粉水解。
9.
Microscopists can identify the source of starch by examination of granule shape and arrangement.
通过显微镜观察按颗粒形状和排列方式可确定淀粉的来源。
10.
Expression of a Archaebacteria Glucoamylase in Transgenic Rice Seeds;
在转基因水稻种子中表达一种古细菌来源的葡萄糖淀粉酶
11.
Structure-functionality Correlations and Cationization Mechanism of Various Starches by Semi-dry Process;
不同来源淀粉的结构与功能相关性及半干法阳离子化机理研究
12.
Effects of Extruded Corn and Exogenous Amylase on Starch Metabolism in Weaned Pigs;
膨化玉米与外源淀粉酶对断奶仔猪淀粉代谢的影响机理研究
13.
Screening of Amylyase Producing Fungi and Homologous Expression of α-Amylase Gene in Aspergillus Oryzae
淀粉酶产生菌的筛选及α-淀粉酶在米曲霉中的同源表达
14.
Resistant starch is a new resource of dietary fiber.
抗性淀粉是一种新型的膳食纤维资源。
15.
Progress on α-Amylase Inhibitors from Microorganism
微生物源α-淀粉酶抑制剂研究进展
16.
The viscosity-building (thickening) power of starch is realized only when a slurry of granules is cooked.
只有当淀粉浆液被蒸煮时淀粉粘度的增加才会表现出来。
17.
Similar to or yielding farina.
似淀粉的或产生淀粉的
18.
starch retrogradation
淀粉凝沉, 淀粉回生