hydroxypropylated

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1.

The microcosmic configuration and the paste properties of hydroxypropylated waxy rice starch were studied .

对羟丙基糯米淀粉微观形态及其淀粉糊性质进行了研究。

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2.

Relationship of Pasting Properties Between Native and Hydroxypropylated Starches From Normal Com Hybrids

普通玉米杂交种间原淀粉与羟丙基淀粉糊化性质关系的研究

3.

Effects of cross-linking on the synthesis of cross-linked hydroxypropylated tapioca starch

交联作用对合成交联羟丙基木薯淀粉的影响

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4.

Preparation and properties of hydroxypropylated waxy rice starch

羟丙基糯米淀粉的制备及其性质的研究

5.

Study on the Properties of Cross-linked Hydroxypropylated Tapioca Starch

交联羟丙基木薯淀粉性质研究

6.

Study on the Properties of Cross-Linked Hydroxypropylated Maize Starch

交联羟丙基玉米淀粉性质研究

7.

Preparation of Hydroxypropylated Waxy Maize Starch for Food Use

食用级羟丙基糯玉米淀粉制备条件的研究

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8.

Properties and Use of Paste of Hydroxypropylated Glutinous Rice Flours

羟丙基糯米粉糊的特性及应用初探