The potato starch wastewater was treated by the coagulating process.
用混凝法处理马铃薯淀粉废水。
Buy: fruit juice, FAD apples, agricultural food, potato starch, sweet potato starch.
采购：果汁，冻干苹果，农产品，土豆淀粉，红薯淀粉，希望提供。
The edible starch films with some intensity is made of potato starch by film machine.
以马铃薯淀粉为主要原料，通过制膜机制成了具有一定机械强度的可食性淀粉膜。
Because of its fine processing characteristics, potato starch has been used extensively.
马铃薯淀粉由于其优良的加工性能，应用范围广泛。
Eggs. In baked goods, try commercial egg replacers - a dry product made mostly of potato starch.
在制作烘焙类食物时，不妨尝试广告中介绍的鸡蛋替代品吧，即那种由马铃薯淀粉制作而成的干干的玩意儿。
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 results showed that the shape was similar to potato starch granule and x-ray pattern was B.
结果表明：蜡质马铃薯淀粉的颗粒形状与普通马铃薯淀粉相似， 晶体结构为B型。
Potato starch and acrylate were used as materials to prepare super absorbent resin by grafting.
为洋芋淀粉的改性开发利用和制备高吸水性保水材料提供工艺依据。
The physical properties of Pueraria lobate starch, cornstarch and sweet potato starch were studied.
对葛根淀粉的性质及其凝胶特性与玉米、甘薯淀粉进行了比较研究。
A - and B-type crystallite of potato starch come into being by taking the same method as maize starch.
马铃薯淀粉采取与玉米淀粉相同的处理后，也可得到B型和A型马铃薯淀粉微晶。
Potato starch is used in extruded cereal and snack food products and in dry mixes for soups and cakes.
土豆淀粉用于压模成形谷物、小吃、干的混合汤料和糕点。
Commercial starch is made mainly from corn, though wheat, tapioca, rice, and potato starch are also used.
虽也常用麦、木薯淀粉、米和马铃薯淀粉来制造淀粉，然商业用淀粉大多是用玉蜀黍制造的。
In this paper, the experiments of the full-scale UASB treating sweet potato starch wastewater were studied.
本文采用中试规模UASB反应器，试验研究其对红薯淀粉废水的处理效能及其影响因素。
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 hydrolyzing conditions were very important for whether hydrolyzation of potato starch was successful or not.
水解条件对马铃薯淀粉水解成功与否起着非常重要的作用。
The card, with a picture of Brussels sprouts on the front, is made from potato starch paper and printed with food coloring.
该卡用土豆淀粉纸制成，封面上印的是芽甘蓝蔬菜照片，印刷颜料同样可食用。
Sweet potato starch industry brings high concentration organic wastewater, it mainly contain sugar, protein, cellulose and fat etc.
红薯淀粉生产废水是高浓度有机废水，废水中主要含有糖类、蛋白质、纤维素、脂肪等污染物。
The card, with a picture of Brussels sprouts on the front, is made from potato starch paper and printed with food colouring instead of ink.
卡的封面是抱子甘蓝的图片。卡是用土豆淀粉纸做的，并用食用色素替代油墨上色印刷。
Under these conditions, it is possible to quickly obtain carboxymethyl potato starch with higher degree of substitution and viscosity.
在此条件下可以快速获得较高取代度和粘度的羧甲基马铃薯淀粉。
In microwave field, potato starch grafted size can be prepared if realizing the graft copolymerization of potato starch and acrylic acid.
在微波场中实现土豆淀粉与丙烯酸的接枝共聚，可制备土豆接枝淀粉。
Using distributed control system, the design of control system of the potato starch production-line based on the process flow is proposed.
在介绍了马铃薯淀粉生产线工艺流程的基础上，提出并设计整套控制系统的方案。
Although his eye is not big, he still has multitudinous " bean or sweet potato starch noodles ", because he has the sunlight smiling face.
尽管他的眼睛不大，他依然拥有众多的“粉丝”，因为他有着阳光的笑容。
Potato starch was mechanically ground by ball milling. The rheological properties of differently micronized products were studied by rheometer.
通过机械球磨对马铃薯淀粉进行粉磨，采用流变仪研究了马铃薯淀粉及其不同微细化程度产物的糊的流变特性。
Stabilized potato starch and corn starch were prepared by heating moderately in salt solution. The optimum operation conditions were determined.
通过加入盐适当加热，制得稳定的马铃薯和玉米淀粉，确定了适当的操作条件。
The relative density of Chestnut starch was lower than corn starch and potato starch, while the whiteness of Chestnut starch lied between the two.
板栗淀粉的相对密度低于玉米淀粉和马铃薯淀粉，板栗淀粉的白度介于两者之间。
A study of the grafted copolymerization of potato starch with butyl acrylate as comonomer, and APS as initiator by microwave radiation has been mode.
研究在微波场中用APS引发土豆淀粉与丙烯酸丁酯的接枝共聚规律。
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。
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。
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