British potato varieties of fine, high starch content, so after eating cooked up a very waxy, of course, to cook delicious.
英国土豆品种优良，淀粉含量高，做熟后吃起来很糯，烤熟了当然也好吃。
The physicochemical properties of waxy potato starch are more excell compare with potato and waxy corn starch.
蜡质马铃薯淀粉具有比普通马铃薯和蜡质玉米淀粉更为优良特性。
The study progress and developing prospects of waxy potato starch is introduced in this paper.
同时介绍了蜡质马铃薯的研究和开发现状，并对其发展前景作了展望。
The study progress and developing prospects of waxy potato starch is introduced in this paper.
同时介绍了蜡质马铃薯的研究和开发现状，并对其发展前景作了展望。
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