Abundant starches were stored in the mature pollen.
花粉成熟时, 其细胞质中积累了丰富的淀粉粒。
The rheology and application of acetylized sweet potato starches
乙酰化红薯淀粉的流变性能及应用研究
The acetylation increased the solubility and swelling power of starches.
在较高温度下, 乙酰化香蕉淀粉的持水能力比原淀粉高。
Study of Acid Hydrolysis Course and Properties of Different Starches
不同淀粉的酸解历程及性质研究
Study on the Viscosity Properties of Acorn Starches
橡实淀粉粘度特性的研究
Study on Properties of Acorn Starches by Moist Heat Treatment
湿热处理对橡实淀粉特性影响的研究
The Study on Main Physicochemical and Functional Characteristics of Acorn Starches
橡实淀粉主要理化功能特性的研究
A Study on the Effect of Micronization on the Crystalline Properties of Acorn Starches
超微粉碎对橡实淀粉颗粒晶体特性影响的研究
Comparison of Modified Starches as Filler Retention Aids
变性淀粉对漂白麦草浆的助留作用的比较
Algae presents the same kind of physical and thermal property that we find in starches, he said.
藻类呈现出我们在淀粉中发现得那种物理和热性能。
Aliphatic polyesters have better moisture resistance than starches, which have many hydroxyl groups.
脂肪族聚酯具有更好的淀粉，其中有许多羟基防潮。
Application of amphoteric starches in papermaking of yate pulp
两性淀粉在桉木化机浆抄纸中的应用
Effect of Autoclaving Treatment on the Paste Properties of Different Starches
热处理对不同淀粉糊性质的影响研究
You should avoid sugars and starches.
你应避免吃糖和含淀粉的食物。
Avoid carbohydrates in starches like bread, pasta, and sugary desserts.
避免淀粉里得碳水化合物, 如面包, 意粉和甜点。
Bacteria in your mouth feed on sugars and starches that remain on your teeth after eating.
你口腔中的细菌靠你牙齿里残留食物的糖分和淀粉存活。
Meat, milk, fruit, and starches constitute a balanced diet.
肉，牛奶，水果和淀粉构成一种均衡的饮食。
This converts the starches in the banana to sugars and gives it its fabulous taste.
香蕉内的淀粉转化为糖，使香蕉美味无比。
Paste and Gel Properties of Starches from Different Chickpea Cultivars
不同品种鹰嘴豆淀粉糊与凝胶特性研究
Oligosaccharide and Its Production from Starches of Root Tuber Crops
低聚糖及用薯芋类淀粉生产低聚糖
a white crystalline sugar formed during the digestion of starches.
一种白色的晶状糖，在淀粉消化过程中产生。
It is not safe to eliminate all fat and starches from the diet.
从饮食中排除所有的脂肪和淀粉是危险的。
Sugars and starches are broken down into simple sugars during digestion.
糖和淀粉在消化过程中被分解为单糖。
And the starches, when they reach about 178 degrees, gelatinize.
180度时，淀粉分子发生凝胶反应。
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