yam resistant starch 山药抗性淀粉
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。
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