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。

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。的英文翻译

基本释义

• 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.