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- oxidized potato starch 氧化马铃薯淀粉
- Bean or sweet potato starch noodles. 意是由土豆或者淀粉制作而成.
- Liang Cheng County Potato Starch Products Co., Ltd. 福州百洋海味食品有限公司凉城县马铃薯精淀粉制品有限公司。
- Xianyang where has sells the beef bean or sweet potato starch noodles? 您的位置：我也知道>地区>陕西>咸阳市>咸阳哪有卖牛肉粉丝的？
- The potato starch wastewater was treated by the coagulating process. 用混凝法处理马铃薯淀粉废水。
- Kudzu sweet potato starch noodles :It is refined by using natural root starch . 野葛粉丝：它是天然葛粉淀粉精制而成。
- She often adds some potato starch paste when cooking cucumber with shrimp. 她做黄瓜虾仁这道菜时，喜欢用一点土豆过滤的粉芡。
- acid modified oxidized etherified potato starch 酸改性氧化醚代马铃薯淀粉
- Potato starch consists of the granules separated from tuber of potato by a physical process. 土豆淀粉，通过对土豆块茎的物理加工及分离而获取的粉粒。
- Chicken cooked stewed mushrooms using small cock missing Scatter wild mushroom and the Northeast Hazel potato starch Youdun system formed. 小鸡炖蘑菇它采用散养小公鸡配上野生的榛蘑和东北的土豆粉条炖制而成。
- Potato starch is used in extruded cereal and snack food products and in dry mixes for soups and cakes. 土豆淀粉用于压模成形谷物、小吃、干的混合汤料和糕点。
- It may not be necessary to add potato starch in the compound of improved L J medium. 改良L?J培养基的配制可以不加马铃薯淀粉。
- We are leading exporter in China in the area of food additive, such as maltodextrin, potato starch c... 发布者：马德强所在地：江苏南京市行业：食品、饮料职位：业务主管工作年限：三年以上
- Abstract: The granule property of potato starch has undergone some changes after Heat-Moist Treatment （HMT）. 摘 要: 湿热处理前后马铃薯淀粉的部分颗粒形貌发生一定程度变化。
- Lu dragon county teems with yam, have the tradition that machines noodles made from bean or sweet potato starch. 卢龙县盛产红薯,有加工粉条的传统。
- The physical properties of Pueraria lobate starch, cornstarch and sweet potato starch were studied. 对葛根淀粉的性质及其凝胶特性与玉米、甘薯淀粉进行了比较研究。
- Except freeze-thaw stability,the waxy potato starch paste has better transparency,retrogradation and viscosity. 除冻融稳定性外,蜡质马铃薯淀粉糊的透明度、凝沉性和粘度均很好。
- Gel strength of carp surimi reached the highest as the ratio of potato starch, ovalbumin and peanut protein was 10:1:1. 当马铃薯淀粉、卵清蛋白和卡拉胶分别以10:1:1的质量比复配时，鱼糜凝胶的凝胶强度达到最高。
- The rheotogical properties of pueraria lobate starch,corn starch and sweet potato starch were studied. 本文对葛根淀粉的性质及其凝胶特性与玉米、甘薯淀粉进行了比较研究。
- The effect of extra-micronization on the viscosity and elasticity of potato starch paste was studied. 讨论了超细粉碎马铃薯淀粉颗粒粒径对淀粉糊黏度及弹性的影响。
