1.
Study on the Processing Technology of Microwave Puffing French Fries
微波膨化马铃薯颗粒全粉薯条加工技术的研究
2.
Studies on the New Processing Technology and the Extruded Snacks of Potato Granules;
马铃薯颗粒全粉加工新工艺及挤压膨化食品研究
3.
Study on the Mechanism of Cell Broken During Processing of Potato Granules;
马铃薯颗粒全粉加工中细胞抗破损机理的初步研究
4.
Effects of ~(60)Co-γ radiation on the granule property of potato starch
~(60)Co-γ射线对马铃薯淀粉颗粒性质影响研究
5.
The Study on the Change of Micrograph and Molecular Chain of Micronized Potato Starch Particle
微细化马铃薯淀粉颗粒的表面形态及分子链变化的研究
6.
Many new potatoes will grow from one .
种下一个马铃薯，会结出很多马铃薯》（春种一粒粟，秋收万颗籽）
7.
RESEARCH OF PRODUCTION TECHNOLOGY OF POTATO STARCH
马铃薯全粉加工过程中防褐变的研究
8.
Construction of Expression Vector of Foreign Protein Locating Potato Starch Grain
外源蛋白定位马铃薯淀粉粒表达载体的构建
9.
Starch is plentiful in potatoes.
马铃薯中淀粉十分丰富。
10.
Experimental Research and Computerized Simulation of Full-hydrocyclone-networks for Separating Potato Starch Milk;
全旋流分离马铃薯淀粉试验研究及计算机模拟
11.
Research on Experiments and Mathematical Models of Full-hydrocyclone-networks for Separating Potato Starch Milk;
全旋流分离马铃薯淀粉实验及数学模型的研究
12.
Study on the Preparation of Phosphoryl Oligosaccharides from Potato Starch by Enzymatic Technology;
马铃薯淀粉全酶法制备磷酸寡糖的研究
13.
Effect of Microwave Drying Technology on the Quality of Potato Granules
微波加热干燥对马铃薯全粉品质的影响
14.
Advanced technical equipment and the market application of the potato powder processing industry
先进的马铃薯全粉加工业技术设备与市场应用
15.
Study on the Enzymatic Preparation and Separation of Potato Phosphoryl Oligosaccharides
马铃薯淀粉磷酸寡糖的全酶法制备及其分离
16.
Potato has high nutrition and health function, The process of potato instant noodle is studied.
马铃薯全粉具有较高的营养价值及保健作用,研究了马铃薯方便面的生产工艺及配方。
17.
One potato, two potatoes,
一个马铃薯，两个马铃薯，
18.
Study on the Production Technology, Quality Evaluation System and Correlation of Sweet Potato Granules;
甘薯颗粒全粉的加工工艺、品质评价体系及其相关性研究