Different raw materials and additives have prodigious influences to the quality of sweet potato starches.
不同的原料和添加剂对甘薯粉丝的品质有很大的影响。
Starch phosphate monoesters were synthesized with sweet potato starches and orthophosphate mixture by the wet process.
以甘薯淀粉为原料，与混合正磷酸盐作用，采用湿法工艺制备淀粉磷酸单酯。
The “sweet” in these potatoes comes from an enzyme that converts most of the tuber's starches to sugars as it matures. This sweetness intensifies during storage and as the potato is cooked.
白薯之所以那么甜是因为它茎块中的淀粉在成熟的过程中转化成了糖份,而这种粉份在它存储和烹饪的过程中又有所加剧所以它是非常值得被你添加到节日菜单中的一种食品.
应用推荐