1.
Potatoes and rice arde farinose plants.
马铃薯及稻米是富淀粉质的食物。
2.
Amyloplast A plastid that synthesizes and stores starch grains.
淀粉体：一种与合成和储存淀粉粒有关的质体。
3.
Study on the Properties of Rhizoma Alismatis Starch and Its Octenyl Succinic Anhydride Modified Starch;
泽泻淀粉及其辛烯基琥珀酸淀粉酯的性质研究
4.
Studies on the Physicochemical Properties and Preparation Technology of Fern Root Resistant Starch;
蕨根淀粉理化性质及抗性淀粉制备工艺的研究
5.
Similar to or yielding farina.
似淀粉的或产生淀粉的
6.
Effect of Wx-B1 null on Amylose Content and Starch Properties in Durum Wheat
硬粒小麦缺失4A蜡质蛋白对直链淀粉含量及淀粉品质特性的影响
7.
a nonnitrogenous food substance consisting chiefly of starch; any substance resembling starch.
一种不含氮的食物，主要由淀粉组成；任何类似淀粉的物质。
8.
Studies on Physicochemical Properties and Glycemic Index Determined by in Vitro Method of Kudzu Starch and Lotus Starch;
葛根淀粉和藕淀粉的理化性质及血糖指数体外测定的研究
9.
Study on Characteristics of Starch and Protein Accumulation in Different Amylose Content Rice Varieties;
不同直链淀粉含量的水稻品种籽粒淀粉和蛋白质积累特性的研究
10.
The Programmed Cell Death of Starchy Endosperm and the Genesis and Development of Amyloplast in Rice and Wheat;
稻麦淀粉胚乳细胞程序性死亡和淀粉质体的发生发育
11.
Studies on Physical-chemical Properties and Application of Cornstarch with Different Content of Amylose;
不同直链淀粉含量的玉米淀粉理化性质及其应用研究
12.
Research on the Preparation of Starch Crystallites with Acid-hydrolyzed Starch and Its Crystalline Structure and Properties;
酸水解淀粉制备淀粉微晶及其结晶结构与性质的研究
13.
Relationship between Rice Quality, Physicochemical Propery of Starch and Alylose Content;
稻米直链淀粉含量与淀粉理化特性及品质的关系
14.
Effects of sodium carbonate on pasting properties of maize starch and potato starch by RVA analysis
RVA分析碳酸钠对玉米淀粉和马铃薯淀粉糊化性质的影响
15.
Effects of Different Latitudes on Content and Quality of Potato Starch
不同纬度环境对马铃薯淀粉含量及淀粉品质的影响
16.
Comparison of Starch,Protein Accumulation and Amyloplast Development in Wheat Cultivars with Strong,Medium,and Weak Gluten
强、中、弱筋小麦籽粒中淀粉、蛋白质积累和淀粉体发育的比较
17.
The Effect of Preparation Conditions on Quality Characteristics of Potato Starch
马铃薯淀粉制备条件对淀粉主要品质特性的影响
18.
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