In order to improve the reconstitutability of yam powder, pre-cooked the yam starch was gelatinized before processing into powder.
为了改善山药粉的冲调品质，采用预煮熟化工艺使山药块茎中的淀粉达到完全糊化的状态，然后将其加工成山药粉。
The components of starch, fat, amino acid and ash were determined to analyzed nutrient components of iron stick yam and bubil.
对怀山药道地产区的铁棍山药及其零余子中淀粉、脂肪、氨基酸和灰分等营养成分进行分析比较。
The components of starch, fat, amino acid and ash were determined to analyzed nutrient components of iron stick yam and bubil.
对怀山药道地产区的铁棍山药及其零余子中淀粉、脂肪、氨基酸和灰分等营养成分进行分析比较。
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