1.
These tests depend to a great extent on gelatinization properties of starches and the presence of a-amylase.
这些实验很大程度上取决于淀粉的糊化特性及α-淀粉酶存在与否。
2.
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
3.
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
4.
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
5.
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
6.
Physicochemical Properties of Stearate Cassava Starch dextrine
硬脂酸木薯淀粉糊精的理化性质研究
7.
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
8.
Expression Difference of Starch Granule Proteins in Wheat and Its Relationship with Starch Paste Characteristic
小麦淀粉粒蛋白表达差异及其与淀粉糊化特性的关系
9.
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
10.
flour of wheat, heat-treated to pre-gelatinize the starch
小麦粉,经热处理预糊化淀粉
11.
Study and Application of Gelling and Retrogradation in Starch Using NMR;
核磁共振技术在淀粉糊化回生中的研究与应用
12.
The Influence of Sowing Date on Different Gluten Wheat Starch Viscosity Characteristics
播期对不同筋型小麦品种淀粉糊化特性的影响
13.
Jackfruit Seeds Starch Digestibility and Its Dextrin Properties
菠萝蜜种子淀粉消化特性与糊性质的研究
14.
Forming and Viscosity Stability of Wheat Starch Paste
小麦淀粉糊化的影响因素及黏度稳定性研究
15.
Effect of Tea Polysaccharide on Gelatinization and Retrogradation of Wheat Flours and Their Starch and Baked Products;
茶多糖对小麦粉、淀粉及其焙烤制品糊化和老化的影响
16.
Effects of tea polysaccharide on gelatinization and aging properties of bread flour and its starch
茶多糖对面包粉及其淀粉糊化和老化特性的影响
17.
These membranes contain pentosans, proteins and intact starch granules in addition to gelatinized and partially hydmlyzed starch.
这些膜中含有戊聚糖,蛋白质以及完整的淀粉颗粒,另外还含有糊化的和部分水解了的淀粉。
18.
Effects of Different Water and Nitrogen Forms on Starch Yields and Starch Pasting Properties of Weak Gluten Wheat Variety Yumai 50
不同水分和氮素形态对弱筋小麦豫麦50籽粒淀粉产量和淀粉糊化特性的影响