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- Waxy rice starch gels are clear and cohesive. 含蜡大米淀粉凝胶是透明的并有粘性。
- The microcosmic configuration and the paste properties of hydroxypropylated waxy rice starch were studied. 对羟丙基糯米淀粉微观形态及其淀粉糊性质进行了研究。
- STUDY ON THE PROPERTY OF WAXY RICE STARCH 蜡质大米淀粉性质的研究
- Study on the Preparation and Properties of Succinct Waxy Rice Starch Easter 琥珀酸糯米淀粉酯的制备以及性质的研究
- Keywords octenyl succinic anhydride modified waxy rice starch;acid hydrolysis;response surface methodology(RSM); 辛烯基琥珀酸糯米淀粉酯;酸法水解;响应面法;
- the rate of water released after 2 freeze-thaw cycles is higher than normal rice starch in distilled water ,but the stability of freeze-thaw of waxy rice starch is good ; 在蒸馏水中,蜡质大米淀粉在蒸馏水中经过两次冻融循环的析水率较高,在其他介质中均表现出了较好的冻融稳定性;
- Keywords waxy rice starch;Ocentyl Succinic Anhydride modified starch (OSA starch);preparation;physical-chemical properties;regulations of acid hydrolysis; 糯米淀粉;辛烯基琥珀酸淀粉酯;制备;物理化学性质;酸降解特性;
- waxy rice starch 糯米淀粉
- Waxy rice starchgels are clear and cohesive. 含蜡大米淀粉凝胶是透明的并有粘性。
- The low cooking loss of noodles made of rice starch reconstituted flours (both waxy and non-waxy) was attributed to the short cooking time required for them. 但由于其最适煮面时间较短,面条水分含量及膨胀率则较其他样品为低。
- Sesults indicated that the mutant waxy rice had the same growth duration, similar agronomic characters, panicle and spikelet traits as parent. 结果表明,糯稻具有与原品种相同的生育期,相似的农艺性状、穗部和花器性状。
- Rice starch was acetylated and cross-linked by extrusion and wet-method. 对比研究了挤压法和湿法制备乙酰化大米淀粉与交联大米淀粉的工艺与理化特性。
- Chung-Hua Liu. 2004. Effects of waxy rice flour and pregelatinized wheat flour on the dough property and quality of steam bread. Master Thesis, Dept of Agronomy, National Taiwan University. 刘仲华。2004。糯性米淀粉及预糊化处理对面团性质及馒头品质之影响。台湾大学农业化学所硕士论文。
- 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。
- The starch phosphate was prepared with rice starch as raw material and sodium tripolyphosophate. 摘要以大米淀粉为原料,与三聚磷酸钠反应,制得淀粉磷酸酯;
- The rice starch gels strength properly decreased and the flexility enhanced by additionof starch acetate. 淀粉醋酸酯的添加可以适度降低大米淀粉凝胶的强度,提高淀粉凝胶的柔韧性。
- The inhibition of trehalose for the retrogradation of sticky rice starch was studied. 摘要本文主要研究了海藻糖对糯米粉的回生抑制作用。
- The results indicated that three stages of rice starch gelatinating could be observed. 结果表明,淀粉的糊化具有上升、平缓和回落三个阶段。
- The gelatinization properties and gelatinization process of native rice starch under excessive water were studied. 对不同初始粒径的稻米淀粉的糊化进程进行了研究。
- The effect of sodium pyrophosphate,glycerol monostearate and starch acetate on rheological propertiesof rice starch were studied by Dynamic Rheometry. 采用动态流变仪对米线生产中三种常用添加剂焦磷酸钠、单甘酯和淀粉醋酸酯对大米淀粉流变特性的影响进行了研究。