starch paste中文是什么意思

• 淀粉糊
• 淀粉浆糊
• 浆糊

• starch    n. 1.【化学】淀粉；〔pl.〕淀粉质食物。 2.古板 ...
• paste    vt. 〔俚语〕狠狠地打；(体育比赛中)把(对方)决定性 ...
• paste starch    糊化淀粉
• fried spinach with starch paste    锅塌菠菜
• starch paste shortness    淀粉糊的低黏稠性
• cold waster starch paste product    冷水中能糊化的改性淀粉
• starch    n. 1.【化学】淀粉；〔pl.〕淀粉质食物。 2.古板，僵硬，严格，拘泥，形式主义。 3.〔美俚〕精力，元气。 take the starch out of 〔美俚〕压服，使屈服，使气馁；使…不僵硬。 vt. 1.给(衣服)上浆，浆硬。 2.使僵硬。 a man of starched manners 古板僵硬的人。 starch the shirts 浆衬衣。 adj. -less 不含淀粉的；未上浆的。
• paste    n. 1.糊，浆糊；面团；软糖；浓羹，酱。 2.糊状物；玻璃质混合物〔制人造宝石的原料〕；铅质玻璃；制陶粘土；软膏。 a bottle of paste 一瓶浆糊。 bean paste 豆(瓣)酱。 tooth paste 牙膏。 a man of a different paste 气质不同凡响的人。 adj. 人造的；假的。 vi. 1.用浆糊黏贴 (up on together) 把(纸等)贴在…上。 2.使成面糊状。 paste in 贴在(书里)。 paste up 贴在…上；封上。 vt. 〔俚语〕狠狠地打；(体育比赛中)把(对方)决定性地击败。 n. (用拳头等)狠狠的一击。
• paste as    贴上为; 粘贴为
• paste into    粘贴入
• paste-in    粘在正文内的插页，加在校样上的纸条
• glycerin of starch (glycerite of starch)    淀粉甘油
• starch, and starch products    淀粉及淀粉制品的制造
• paste and paste cells    粘贴/粘贴单元格
• paste-on-paste pate-surpate    (陶瓷装饰) (法) 堆花
• a imilation starch    同化淀粉
• acetic starch    醋酸淀粉
• acidified starch    酸解淀粉
• acylated starch    酰化淀粉
• aggregated starch    结团淀汾
• alant starch    阿兰粉
• alkali starch    碱淀粉; 碱性淀粉
• alkyd starch    醇酸淀汾; 醇酸淀粉; 烃基淀粉
• allyl starch    烯丙基淀粉
• amylum，starch    淀粉

• Study on the effects of esterification on the properties of triple - modified wheat starch paste
  三重变性小麦淀粉中酯化反应对淀粉糊粘度特性影响的研究
• Cassava root is used for carbohydrate source in tropical region . quality of cassava starch is variable and affected by many factors . an attempt was made to evaluate the effect of peeling , washing and drying on starch purity and starch paste viscosity . paste viscosity were based on results of rapid visco analysis ( rva ) . the results of this study revealed that : peeling , washing and drying temperature significantly affected cassava starch purity and starch paste viscosity . the starch from unpeeling root had a dullness color , but had higher peak viscosity , trough , final viscosity , breakdown and setback than that of starch from peeling root . more washing not only increased starch purity , but also improved starch past characteristics , such as peak viscosity , trough , final viscosity , setback and pasting temperature . different drying temperature had no effect on starch whiteness . starch purity had a little increase with drying temperature increasing . in general trend , starch dried at higher temperature had higher peak viscosity , trough , breakdown , final viscosity and higher setback
  木薯在热带地区是碳水化合物的主要来源.木薯淀粉的品质受许多因素的影响.本项研究着重探讨淀粉提取过程中,削皮、水洗、干燥温度对淀粉纯度、白度和淀粉糊化粘度的影响.结果表明,未削皮的淀粉样品色发灰,但具有比削皮处理高的峰值粘度、 95最后粘度、 50时粘度、峰值降和持久性.增加水洗次数,不但能增加淀粉纯度,还可提高淀粉高峰值粘度、 95最后粘度、 50时粘度、持久性和糊化温度.不同干燥温度对淀粉白度无影响,但淀粉纯度随干燥温度的提高而稍稍增加.通常高的干燥温度有高的峰值粘度、 95最后粘度、峰值降、 50时粘度和持久性
• The indication of other starch pasting characters are different with different sowing conditions among different varieties , that is the characters of the to varieties of wheat with high intensity gluten are the same , there exist differences between weak and high gluten varieties and the characters of two middle and weak ones are unstable
  结果表明，沿淮地区小麦基因型和播期对小麦淀粉糊化特性均有一定影响， 6个不同基因型品种的峰值粘度变化基本一致，都随播期的推迟明显有增大的趋势，其他淀粉糊化特性指标在不同播期条件下不同品种存在一定差异；在淀粉糊化特性上两个强筋小麦品种各项指标比较一致，弱筋小麦品种与强筋品种有明显差异， 2个中筋、弱筋小麦品种表现不稳定。

• starch pasteとは意味：でんぷん糊