The mechanical properties of starch gels of buckwheat, corn and potato were tested with All-purpose Electronic Tester.
利用电子万能材料试验机对荞麦、玉米、马铃薯淀粉的力学特性进行了研究。
The reaction conditions of Buckwheat starch acetate from buckwheat starch were studied, The technique of preparing buckwheat starch acetate were optimized by orthogonal experiment.
本研究以荞麦淀粉为原料制备荞麦淀粉醋酸酯，通过正交试验，确定合成荞麦淀粉醋酸酯最优工艺条件。
Ingredients: sweet potato starch, buckwheat flour, kudzu powder, fine wheat flour, fine salt, pure water.
配料：红薯淀粉、荞麦粉、葛粉、优质小麦粉、精盐、纯净水。
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