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）；

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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。

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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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