The results showed that the optimal proportion of starch added to the fresh Hefen was: corn starch 5%, potato starch 2%, canna starch 1% and water chestnut powder 1%.
结果表明，鲜河粉添加淀粉的优化配比为5%玉米淀粉、2%蕉芋淀粉、2%马铃薯淀粉、1%马蹄粉。
Stabilized potato starch and corn starch were prepared by heating moderately in salt solution. The optimum operation conditions were determined.
通过加入盐适当加热，制得稳定的马铃薯和玉米淀粉，确定了适当的操作条件。
The relative density of Chestnut starch was lower than corn starch and potato starch, while the whiteness of Chestnut starch lied between the two.
板栗淀粉的相对密度低于玉米淀粉和马铃薯淀粉，板栗淀粉的白度介于两者之间。
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