1.
Physicochemical Properties of Stearate Cassava Starch dextrine
硬脂酸木薯淀粉糊精的理化性质研究
2.
Processing Control on Dextrin and Its Induction on Production of α-amylase
淀粉糊精的制备工艺调控及诱导产α-淀粉酶的研究
3.
Research on the Effect of Starch Pretreatment on Preparation of Cyclodextrin;
淀粉预处理对环糊精制备影响的研究
4.
A form of amylase in the saliva of human beings and some animals that catalyzes the hydrolysis of starch into maltose and dextrin.
唾液淀粉酶在人类或某些动物的唾液中的一种淀粉酶，能把水解淀粉催化成麦芽糖和糊精
5.
Ultrasound-assisted Enzymatic Hydrolysis of Corn Starch for Preparing Dextrin
超声波辅助酶解淀粉制备糊精的工艺研究
6.
Preparation and characterization of anti-EGFR β-CD/starch composite microspheres
抗EGFR β环糊精/淀粉复合微球的制备及表征
7.
Dextrin values should be determined to assess amylase activity specifically.
我们应确定糊精的值以便于存在时我们明确地评估淀粉酶的活性。
8.
The Chiral Separation of Pharmaceutic Enantiomer by Capillary Electrophoresis with Amylose and Dextrin;
可溶性淀粉及糊精在毛细管电泳药物手性分离中的应用
9.
Duplex Construct of Rice Pullulanase Gene and Its Transformation for the Gene Silencing;
水稻淀粉极限糊精酶基因RNAi载体构建及其遗传转化
10.
Research on the Production Technology of B-type Wheat Starch Sugar and the Application of Its Maltodextin in Cakes;
小麦B淀粉糖制备技术的研究及其麦芽糊精在蛋糕中的应用
11.
Preparation and drug absorption characterization of crosslinked β-CD and water-soluble starch microspheres
交联β-环糊精-可溶性淀粉聚合物微球的合成及载药性质
12.
Effect of Different Starch and Preliminary Treatment on β-Cyclodextrin Production
不同淀粉原料及前处理方法对β-环糊精生产的影响
13.
Dextrin Any of a class of intermediates produced by the hydrolysis of starch. Further hydrolysis eventually produces the monosaccharide glucose.
糊精：淀粉水解后的任何一类中间产物。进一步水解糊精最终能产生葡萄糖单糖。
14.
Relationship Between Starch Pasting,Amylose Content and Starch Granule Size in Different Chinese Chestnut Variety Groups
板栗淀粉糊化特性与淀粉粒粒径及直链淀粉含量的关系
15.
flour of wheat, heat-treated to pre-gelatinize the starch
小麦粉,经热处理预糊化淀粉
16.
Any of various soluble polysaccharides obtained from starch by the application of heat or acids and used mainly as adhesives and thickening agents.
糊精一种通过加热或酸化的方法从淀粉中获取的溶性多糖，主要用作胶粘剂和增稠剂
17.
The Extraction and Pasting Property of Different Sources of Starch;
不同来源淀粉的提取及糊化性质研究
18.
Studies on Starch-pasting Properties and Their Related Factors in Wheat;
小麦淀粉糊化特性及相关因素的研究