糊粘度和冻融稳定性达到了黑糯玉米淀粉的水平。
The paste viscosity and freeze-thaw stability are close to those of black glutinous maize starch.
研究了制备黑糯玉米面粉磷酸单酯的最佳工艺条件，并测试了其主要特性。
The optimum technical conditions for preparing the phosphate monoester of black glutinous maize flour were studied and its main properties were examined.
在单因素的基础上，利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。
Based on single factor tests, the response surface methodology (RSM) was used to optimize the fermentation technological conditions for producing lactic beverage from black glutinous corn.
在单因素的基础上，利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。
The response surface analysis(RSA) was used to optimize the technological conditions for fermentation of glutinous corn to make lactic beverage.
在单因素的基础上，利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。
The response surface analysis(RSA) was used to optimize the technological conditions for fermentation of glutinous corn to make lactic beverage.
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