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- 摘要挂糊用各种淀粉由于成分不同，在相同的烹制条件下，会使菜肴的质感产生不同的影响。The differences in the composition of starches used for starching operation will exert different impact on the dish qualitative taste, given the identical conditions.
- 经对五种常见淀粉的糊化性质等进行应用试验和分析比较，从而构建了获得不同菜肴特性的淀粉适用挂糊工艺。The paper made an analysis and comparison of five commonly used starches by doing the practical experiments on their starching properties, thus establishing a starching technology suitable to the cooking of the dishes of different specific characteristies.
- 挂suspend
- 挂断hangup
- 挂件pendant
- 芝麻糊sesame paste
- 挂电话hang up
- 糊状pasty
- 挂机on-hook
- 一丝不挂be stark-naked
- 牛奶煮糊了。The milk has burnt.
- 挂断电话buzz off
- 糊化pasting
- 挂起hung
- 雪在雨中变成软糊状。The snow turned to mush in the rain.
- 挂上mount
- 糊状物mash
- 挂在hang over
- 挂绳sika
- 糊壁纸hang wallpaper.
