Rice starch produces opaque gels useful for baby food.

大米淀粉生产不透明凝胶制作婴儿食品.

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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.

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This paper reviews the properties and production technology of rice starch, and also presents its application.

简单介绍了大米淀粉的性质、生产技术, 并且对大米淀粉的应用也做了简单的介绍.

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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.

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The rice starch gels strength properly decreased and the flexility enhanced by addition of 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.

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