1.
Study on the Preparation and Properties of Cross-linked and Esterification Waxy Rice Starch;
交联酯化糯米淀粉的制备与性质研究
2.
Effects of Different Media on Paste Properties of Waxy Rice Starch
不同介质对糯米淀粉糊化特性的影响
3.
Studies on Preparation and Properties of Octenyl Succinic Anhydride Modified Waxy Rice Starch;
辛烯基琥珀酸糯米淀粉酯的制备及其性质研究
4.
Study on the production of salad dressing from waxy rice starch and rheological property
糯米淀粉质无蛋沙拉酱工艺及流变学性质研究
5.
Studies on Preparation, Properties of Hydroxypropylated Waxy Rice Starch and Its Starch Succinate;
羟丙基糯米淀粉的制备、性质及琥珀酸酯化改性研究
6.
Physico-Chemical Properties of Waxy Corn Flour,Starch and Defatted Starch
糯玉米粉、淀粉和脱脂淀粉的理化特性研究
7.
Study on Row Starch Digesting Glucoamylase Production by Monascus Purpureus and Preparation of Porous Esterified Waxy Rice Starch
紫红曲生淀粉糖化酶及糯米酯化多孔淀粉的制备研究
8.
Optimization of process for beta-amylase on Anti-retrogradation of glutinous rice amylopectin by response surface methodology
响应面法优化β-淀粉酶抑制糯米支链淀粉回生工艺的研究
9.
Study on gross starch of grains of waxy corn landrace in Yunnan
云南糯玉米地方品种的籽粒淀粉的研究
10.
Differences and Effects of Cultivation Techniques on Starch Viscosity in Waxy Corn;
糯玉米淀粉粘度差异及栽培措施调控效应
11.
Study on Preparation and Application of Waxy Maize Starch with Freeze-thaw Stabilization;
冻融稳定型糯玉米淀粉制备及应用研究
12.
Study on Preparation and Application of Food-grade Modified Waxy Rice Starch for Anti-retrogradation;
食品级抗老化糯米变性淀粉的制备及应用研究
13.
Study on Preparation and Application of Modified Waxy Rice Starch Used in Salad-dressing Without Eggs;
无蛋沙拉酱用糯米变性淀粉的制备及应用研究
14.
Studies on the Preparation Technology and Properties of Waxy Corn Crosslinking and Esterfying Starch;
食用糯玉米交联酯化淀粉的制备及性质研究
15.
The Analysis about Starch in Dry Seeds of Inbred Lines of Waxy-Maise;
糯质玉米自交系风干籽粒淀粉含量分析
16.
Paste Properties of Octenyl Succinic Anhydride Modified Waxy Corn Starch
糯玉米辛烯基琥珀酸淀粉酯糊性质的研究
17.
Study on the Preparation and Properties of Octenyl Succinic Anhydride Modified Waxy Maize Starch;
辛烯基琥珀酸糯玉米淀粉酯的制备及其性质的研究
18.
Heterosis of Starch Viscosity and Correlation with Main Traits in Waxy Corn;
糯玉米淀粉粘度的杂种优势及其与主要性状的相关性