1.
Potato starch consists of the granules separated from tuber of potato by a physical process.
土豆淀粉，通过对土豆块茎的物理加工及分离而获取的粉粒。
2.
Study on Synthesis of Potato Starch Maleic Ester and its Properties
土豆淀粉马来酸酐酯的合成、表征及性能研究
3.
Potato starch is used in extruded cereal and snack food products and in dry mixes for soups and cakes.
土豆淀粉用于压模成形谷物、小吃、干的混合汤料和糕点。
4.
Preparation and Practice of Potato Modified Starch
关于土豆变性淀粉浆料的研制与实践
5.
Q6.When dieting,avoid starchy foods,such as bread or potatoes.
6.减肥时，不要吃含淀粉食品，例如面包和土豆。
6.
Tuber (Potato) and root (tapioca) starches have weak intermolecular bonding and swell greatly to give high-viscosity pastes.
块茎(土豆)和根(木薯淀粉)中获得的淀粉有弱的分子间键并溶胀成高粘度糊料。
7.
Analysis, Preparation and Properties of Faba Bean Resistant Starch;
蚕豆抗性淀粉的测定、制备和性质研究
8.
Characteristics of Mungbean (Vigna Radiata) Starches and Influence cf storage on Mungbean Quality
绿豆淀粉的特性及储藏对绿豆品质的影响研究
9.
Study on the application of phosphate monoester modified starch in mung bean jelly
磷酸单酯变性淀粉在绿豆凉粉中的应用研究
10.
The rest of the family of seven was sitting on the dirt floor eating a hopless meal of beans and farina.
这个七口之家的其他成员正坐在土地上吃着用豆子和淀粉做成的难以下咽的东西。
11.
A South American plant(Solanum tuberosum)widely cultivated for its starchy, edible tubers.
土豆，马铃薯因含淀粉的可食根而被广泛种植的南美植物（马铃薯茄属）
12.
User:For grinding of water-soaked bean,rice and grain to make soybean milk,bean curd,starch,etc.
用途：适用于水浸大豆、大米及杂粮的磨浆，用于制做豆腐、豆皮、淀粉等。
13.
A Preliminary Study on Preparation of Super Sluper of Cross-Linking Starch from Cajanus cajan Graft Acrylic Acid
木豆淀粉接枝丙烯酸制备超强吸水剂研究初探
14.
Study on the Processing and Properties of Mung Bean Starch by Sour Liquid;
酸浆法生产绿豆淀粉工艺及性质的研究
15.
Effect of Hydrothermal Treatment on the Structure and Properties of Thermoplastic Pea Starch;
水热处理对热塑性豆类淀粉结构和性能的影响
16.
Improved Hypolipidiamic Effect of Resistant Starch-Soybean Dregs Mixture in Rats
豆渣与抗消化淀粉复合增强降血脂效果
17.
Effect of Fermentation and Germination on the Viscosity of Mung Bean Starch
发酵与发芽处理对绿豆淀粉黏度性质的影响
18.
Effects of NaCl Stress on Seeds Germination and α-amylase of Soybean
NaCl胁迫对大豆种子萌发及α-淀粉酶活性的影响