Keywords dumpling flour;gelatinization characteristics;quality control; 饺子粉;糊化特性;质量控制; To make stuffed dumpling is his speciality.
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So, this paper maily works on the seed development biology characteristic and the carbohydrate metabolism of different Gordon euryale varieties, configuration of amyloid and starch gelatinization characteristics during the Gordon euryale seed development.
为此,本文研究了芡实种子发育生物学特性和碳水化合物代谢,观察了种子成熟过程中淀粉体和淀粉粒的形态建成,研究了鲜芡米淀粉的糊化特性。
参考来源 - 芡实种子发育及其淀粉特性的初步研究·2,447,543篇论文数据，部分数据来源于NoteExpress
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