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- Food companies value the clear cohesive pastes produced from waxy maize starch. 食品厂用含蜡玉米淀粉生产透明粘性糊料。
- The change of properties of waxy maize starch paste was studied after ultrasonic. 研究了超声波处理前后蜡质玉米淀粉的流变性质变化。
- The gelatination properties of waxy maize starch, including the paste properties, rheological behaviors and gel strength, were studied in this work. 本文对蜡质玉米淀粉的糊性质、流变特性和凝胶强度等凝胶化性质进行了详细研究。
- The results show that waxy maize starch pastes with different ultrasonic power are all pseudoplastic and are all of the rheological property coincident with the Power Law. 结果表明,不同超声功率处理的蜡质玉来淀粉糊均为假塑性流体;
- granular cold-water-soluble waxy maize starch 颗粒状冷水可溶糯玉米淀粉
- Waxy maize starches were treated at a moisture content of 70% by ultrasonic.The properties of native and treated starches were studied with rotary viscosimeter. 采用超声波对含水量70%25的蜡质玉米淀粉进行处理,运用旋转黏度计对处理前后的沈粉栩特性进行研究。
- Application of Waxy Maize Starch and Its Modified Starch in the Light Industry 糯玉米淀粉的改性及其在轻工业中的应用
- Applications of waxy maize starch and its modified starch in food industry 糯玉米淀粉及其改性淀粉在食品工业中的应用
- Preparation of granular cold-water-soluble waxy maize starch by alcoholic-alkaline treatment 酒精碱法制备颗粒状冷水可溶糯玉米淀粉的研究
- Study on Gelatination Properties of Waxy Maize Starch and Application in Consolidation Forming of Ceramics 蜡质玉米淀粉的凝胶化性质及其在陶瓷凝固成型中的应用研究
- Keywords waxy maize starch;hydroxypropyl waxy maize starch;synthesis technology;property; 糯玉米淀粉;羟丙基淀粉;合成工艺;性能;
- Keywords waxy maize starch;gelatination properties;ceramics;consolidation forming; 蜡质玉米淀粉;凝胶化性质;陶瓷;凝固成型;
- waxy maize starch 糯玉米淀粉
- Studies have been undertaken on the processing and formulation of waxy maize beverage. 对糯玉米饮料的生产工艺及调配方法进行了研究。
- The Menghai Four-row Wax had the fifth band as other waxy maize and Coix which originated from China, but the fourth band was absent. 但是限于试验材料及证据不足,糯质玉米起源的问题至今没有得到解决。
- The granule property of maize starch underwent little change after HMT. 摘要湿热处理前后玉米淀粉的颗粒形貌基本未发生变化。
- Linuo 2119 is a newly developed waxy maize cultivar by the cooperation of Jinhua Academy of Agricultural Sciences and Beijing Lianke Seed Company Limited. 摘要丽糯2119是北京市联科种业有限公司与金华市农业科学院合作选育的白糯玉米新品种。
- Commercial starches are obtained from cereal grain seeds, particularly from corn, waxy corn (waxy maize), high-amylose corn, wheat, and various rices, and from tubers and roots, particularly potato, sweet potato, and tapioca (cassava). 商业用淀粉由谷物的种子中获得,尤其是玉米、含蜡玉米、高直链淀粉玉米、小麦和各种大米;也可从块茎和根中获得,尤其是土豆、红薯和木薯淀粉。
- Eight existing senior agronomists, technicians few, and invited a renowned master craftsman waxy maize experts : National Corn Engineering Technology Research Center Zhangxuexin do waxy maize production consultant. 现有中高级农艺师8人,技术员数名,并特聘请国内知名糯玉米专家:国家玉米工程技术研究中心主任张学信做糯玉米生产顾问。
- Highly cross linked starch (CS)is prepared from maize starch and epichlorohydrin(ECH)used as cross linking agent. 以玉米淀粉为原料 ,以环氧氯丙烷 (ECH)作交联剂 ,合成高交联淀粉 (CS) ;