在这个综合体的最基本是“饭”(谷物和其他淀粉类食物)，还有“菜”(蔬菜肉类食品)之间的分类。
At the base of this complex is the division between fan, grains and other starch foods, and ts 'ai, vegetable and meat dishes.
综合介绍了微晶淀粉的分类、制备方法和应用前景。
The classification, application and preparation methods of microcrystalline starch were reviewed.
对抗性淀粉概念、分类、功能特性、国内外对抗性淀粉的研究现状以及最新研究进展等进行了综述，并对抗性淀粉制备过程中结合高新技术的发展前景做出了展望。
The conception, classify, functions and actuality of research on resistant starch home and abroad are introduced. The future of using resistant starch with new technology is prospected.
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