The paste viscosity and freeze-thaw stability are close to those of black glutinous maize starch.
糊粘度和冻融稳定性达到了黑糯玉米淀粉的水平。
The optimum technical conditions for preparing the phosphate monoester of black glutinous maize flour were studied and its main properties were examined.
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。
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