1.
Study on the Processing Technique and Characteristics of Lotus-root Starch and Super-fine Whole Lotus-root Powder
藕淀粉与超微全藕粉的制备技术及性质研究
2.
Comparison Analysis of Granule Structure between Lotus Starch and Super-fine Whole Lotus Powder
超微全藕粉与藕淀粉颗粒结构的比较研究
3.
After 7 months of operation, all the Acorus calamus was replaced by Alternanthera philoxeroides.
7个月后,莲藕完全而被水花生所替代。
4.
Optimization of the resistance-boosting effect of lotus root starch using response surface method in production
藕淀粉增抗工艺的响应曲面法优化研究
5.
Study on digestibility of lotus root starchin different growing periods
不同生长期莲藕淀粉颗粒特性及消化性比较
6.
Studies on Physicochemical Properties and Glycemic Index Determined by in Vitro Method of Kudzu Starch and Lotus Starch;
葛根淀粉和藕淀粉的理化性质及血糖指数体外测定的研究
7.
Studies on the Carbohydrate Metabolism and Starch Characteristics in Lotus Rhizome;
莲藕根状茎碳水化合物代谢及淀粉特性的初步研究
8.
Thermal Gravimetric, Gel Texture and Water Mobility of Lotus Root Starch in Different Growth Periods
不同生长期莲藕淀粉的凝胶特性、热重与核磁共振测定
9.
graham flour
[美]粗面粉, 全麦面粉
10.
Study on Hemostatic Effect of Rhizoma Nelumbinis,Nodus Nelumbinis Rhizomatis and Their Charcoal Decoction Pieces
莲藕、藕节及其炭制品止血作用的比较
11.
The Characters of Polyphenol Oxidase in Lotus Root and Prevention of Discoloration of Lotus Root
莲藕中多酚氧化酶的特性及莲藕的护色
12.
Effects of Circumstance on the Growth and Physiological of Lotus (Nelumbo Nucifera Gaertn) Tissue Culture and Physiological and Biochemical Study during Rhizome Swelling;
莲藕组培苗生理变化及膨大藕体生化物质研究
13.
Studies on the Technique of Extract and Purification and Its Anti-oxidant Ability of Tannin from Nodes of Lotus Root
莲藕藕节鞣质提取纯化及其抗氧化活性研究
14.
bread made with whole wheat flour.
用全麦面粉做成的面包。
15.
bread made of graham (whole wheat) flour.
全麦面粉做成的面包。
16.
The whole downstairs needs repainting.
楼下全层需要重新粉刷.
17.
pasteurized spray-dried whole hen egg powder
巴氏杀菌喷干全鸡蛋粉
18.
full protein follow-up formula with iron
全蛋白质奶粉（含铁质）