Results show:in wheat flour, adding 4 % potato modified starch , stability time, softness, extensive resistant have a marked affection (P<0.01);
结果显示：在面粉中，按4%的比例添加马铃薯变性淀粉，对面团的稳定时间、弱化度及抗张强度等均有显著的影响（P<0.01）；
Modified sweet potato starch flocculants were prepared with cationic etherizing agent and microwave technique, and used to treat the dyeing and printing wastewaters.
采用微波辐射技术，用阳离子醚化剂对红薯淀粉进行改性，制备了改性红薯淀粉絮凝剂，并用其处理印染废水。
This paper studied the influence of starch and modified starch on noodle quality. The results showed that 5% potato starch had better effects on noodles.
主要研究淀粉及变性淀粉对面条品质的影响。试验表明：添加5%的马铃薯淀粉，对面条的品质有较好的影响。
Preparation of Octenyl succinic anhydride (OSA) modified starches from raw material potato starch and acid hydrolyzed potato starch in aqueous slurry system were first studied.
本课题以马铃薯淀粉和酸水解马铃薯淀粉为原料，对辛烯基琥珀酸淀粉酯的湿法制备工艺进行了研究。
Preparation of Octenyl succinic anhydride (OSA) modified starches from raw material potato starch and acid hydrolyzed potato starch in aqueous slurry system were first studied.
本课题以马铃薯淀粉和酸水解马铃薯淀粉为原料，对辛烯基琥珀酸淀粉酯的湿法制备工艺进行了研究。
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