water chestnut starch
英 [ˈwɔːtə(r) ˈtʃesnʌt stɑːtʃ]
美 [ˈwɔːtər ˈtʃesnʌt stɑːrtʃ]
马蹄粉
双语例句
- Texture changes of Chinese water chestnut ( Eleocharis dulcis) during canning and the relationship between texture and starch properties
罐制过程中荸荠质构变化及其与淀粉特性的关系 - The separating water rate of Chestnut starch paste freeze-thaw one time was 37%, which was better than corn starch paste and potato starch paste in freeze-thaw stability.
板栗淀粉糊冻融一次后的析水率为37%，比玉米淀粉和马铃薯淀粉要好。 - By measuring the turbidity of starch, retrogradation properties and thermal characteristics during storage analysis, water chestnut starch showed fast short-term retrogradation and the overall regenerative ability. After 24h storage, the percentage of retrogradation ( R%) was 11.76.6.
通过测定淀粉糊的浊度，凝沉性质以及存放过程中的热特性分析，得到菱角淀粉短期老化回生速度很快，整体回生能力较强，存放24h后的老化百分比（R%）为11.76。