amylose content
直链淀粉含量
amylose granules
直链淀粉颗粒
amylose structure
直链淀粉结构
high amylose starch
高直链淀粉
amylose and amylopectin
直链淀粉和支链淀粉
amylose conversion
直链淀粉转化
amylose biosynthesis
直链淀粉生物合成
amylose properties
直链淀粉性质
amylose applications
直链淀粉应用
amylose is a major component of starch granules.
直链淀粉是淀粉颗粒的主要成分。
the structure of amylose influences the properties of food products.
支链淀粉的结构影响食品产品的特性。
amylose forms a helical structure when hydrated.
糊精在水化时形成螺旋结构。
the digestibility of amylose is slower than that of amylopectin.
淀粉的消化率低于支链淀粉。
amylose is used in the production of biodegradable plastics.
糊精用于生产可生物降解塑料。
the amylose content varies depending on the type of plant.
不同植物的淀粉含量有所不同。
amylose is a complex carbohydrate with glucose units linked in a linear chain.
糊精是一种复杂的碳水化合物，其葡萄糖单元以线性链连接。
researchers are studying the potential applications of amylose in medicine.
研究人员正在研究淀粉在医学中的潜在应用。
amylose can be modified to create different functional properties.
糊精可以被改性以创造不同的功能特性。
the gelation properties of amylose are important in food processing.
淀粉的胶凝特性在食品加工中很重要。
amylose content
直链淀粉含量
amylose granules
直链淀粉颗粒
amylose structure
直链淀粉结构
high amylose starch
高直链淀粉
amylose and amylopectin
直链淀粉和支链淀粉
amylose conversion
直链淀粉转化
amylose biosynthesis
直链淀粉生物合成
amylose properties
直链淀粉性质
amylose applications
直链淀粉应用
amylose is a major component of starch granules.
直链淀粉是淀粉颗粒的主要成分。
the structure of amylose influences the properties of food products.
支链淀粉的结构影响食品产品的特性。
amylose forms a helical structure when hydrated.
糊精在水化时形成螺旋结构。
the digestibility of amylose is slower than that of amylopectin.
淀粉的消化率低于支链淀粉。
amylose is used in the production of biodegradable plastics.
糊精用于生产可生物降解塑料。
the amylose content varies depending on the type of plant.
不同植物的淀粉含量有所不同。
amylose is a complex carbohydrate with glucose units linked in a linear chain.
糊精是一种复杂的碳水化合物，其葡萄糖单元以线性链连接。
researchers are studying the potential applications of amylose in medicine.
研究人员正在研究淀粉在医学中的潜在应用。
amylose can be modified to create different functional properties.
糊精可以被改性以创造不同的功能特性。
the gelation properties of amylose are important in food processing.
淀粉的胶凝特性在食品加工中很重要。
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