豆汁儿实际上是制作绿豆淀粉或是粉丝时剩下的东西。
Douzhir is actually what's left over for making green bean amylum or glass noodles.
本文比较了绿豆淀粉两种提取方法的优劣，研究了绿豆淀粉的组成及粘度特性。
The two extraction methods of mungbean starch was compared in this paper. Thecompositional and viscosity characteristics of mungbean starch was studied.
添加20%以上的绿豆淀粉或马铃薯淀粉对改善即食河粉混汤品质才有较明显的效果。
In addition, the supplement of over 20 % green ho starch or potato starch can significantly increase the quality of the instant Hefe...
用绿豆淀粉通过醚化或氧化制成羟丙基淀粉和氧化淀粉，找出最佳工艺条件，收率可达90 %以上。
Hydroxypropyl starch and oxidized starch was prepared by etherification or oxidation with green soybean starch, and the optimum production conditions was found. The yield was over 90%.
以绿豆淀粉为原料，环氧丙烷为醚化剂，氢氧化钠为催化剂，无水硫酸钠为膨胀抑制剂，对羟丙基绿豆淀粉合成工艺及性能进行了研究。
Synthesis technology and property of hydroxypropyl starch by using potato starch as raw material, propylene oxide as etherization reagent and sodium hydroxide as catalyst, were studied in this paper.
绿豆具有丰富的蛋白质、淀粉、多种矿物质、多种维生素B和氨基酸。
Mung bean is rich in protein, starch, a variety of minerals, a variety of vitamin B and amino acids.
结果表明，绿豆籽粒有无光泽与淀粉及蛋白质含量存在着极显著的相关关系。
The results indicated that the percentage of glossy mungbean seeds was significant correlated with the content of starch and protein of seeds.
结果表明，绿豆籽粒有无光泽与淀粉及蛋白质含量存在着极显著的相关关系。
The results indicated that the percentage of glossy mungbean seeds was significant correlated with the content of starch and protein of seeds.
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