1.
Preparation and Properties of Rice Resistant Starch by Extrusion;
挤压法制备大米抗性淀粉的工艺及其性质研究
2.
Comparative Analysis of Nutritional Composition between Genetically Modified Rice Enriched with Resistant Starch and Its Wild Type Rice
抗性淀粉转基因大米和亲本大米营养成分的比较研究
3.
Optimization of extrusion parameters to decrease resistant starch in extruded corn crude starch
减少玉米粗淀粉挤出物中抗性淀粉的工艺参数优化
4.
The Difference Between Starch Chain Length Distribution and Main Quality Characteristics of High Resistant Starch Lines of Japonica Rice
高抗性淀粉粳稻新品系稻米淀粉链长分布与主要品质特征差异
5.
Study on Technology of Produce Microporous Starch and Properties of Microporous Starch;
大米多孔淀粉的制备及其性质的研究
6.
Studies on Preparation and Properties of Ultrafine Rice Starch;
超微细化大米淀粉的制备和特性研究
7.
Effects of Amylose,Protein and Lipid on the Thermal Properties of Rice Flour
直链淀粉、蛋白质及脂类对大米粉热特性的影响
8.
Quantitative Determination and Preparation of Indica Rice Resistant Starch;
早籼米抗性淀粉定量分析及制备技术研究
9.
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
10.
Optimization Study on Processing Technologies of Homo-linear Chain Corn Resistant Starch
高直链玉米抗性淀粉制备工艺的优化研究
11.
Preparation of resistant starch from potato by α-amylase hydrolysis
α-淀粉酶水解马铃薯淀粉制备抗性淀粉
12.
Study on the Relation between The Properties of Rice Starch and The Quality of Instant Rice Vermicelli;
大米淀粉特性与方便米线品质关系的研究
13.
The microstructure indicated that the structure of modified rice starch vanished after extrusion.
超微结构表明挤压法制备的大米变性淀粉的淀粉结构已经消失。
14.
Comparison of the physicochemical properties of two rice varieties starch and its modified starches
两种大米淀粉及其磷酸酯淀粉理化特性的比较研究
15.
Green banana pulp contains large of starch and resistant starch.
青香蕉含有丰富的淀粉和抗性淀粉。
16.
Influence of Molecular Structure of Starch on Formation of Resistant Starch
淀粉分子结构对形成抗性淀粉的影响
17.
Physicochemical Characteristics and Molecular Structure and Their Correlation in Rice Starch;
大米淀粉物化特性、分子结构及其相关性研究
18.
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