研究测定竹芋淀粉颗粒、糊及其凝胶等特性。
The granules, paste, gel and other properties of arrowroot starch were studied.
果酱、凝胶等涂抹类食品下降了12.1%，这也包括花生酱。
The jams, jellies and spreads category was also down, by a sharp 12.1%.
用薄层聚丙烯酰胺凝胶等电聚焦电泳测得该酶的等电点为3.85和4.35；
Its isoelectric points are 3.85 and 4.35, determined by iso-eletric focusing electrophoresis.
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