绿豆淀粉，是一种由绿豆用水浸涨磨碎后，沉淀而成的粉末。绿豆淀粉特点是：粘性足，吸水性小，色洁白而有光泽。
... green polishing composition 绿色抛光膏 green starch 绿豆淀粉 green tea in tin 听装绿茶 ...
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中点西点的材料和烘焙原料-华立.爵士风情业主论坛-... ... 8、生粉（Starchy Flour） 9、绿豆淀粉（mung bean flour，tepung hun kwee） 10、吉士粉（Custard Powder） ...
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This paper want to achieve mung bean producing modernization at the basis of the traditional sour liquid producing methods, in order to further improve the quality and yield of mung bean starch.
本文尝试在保持酸浆法生产绿豆淀粉的优点基础上把绿豆淀粉的生产工业化,进一步提高绿豆淀粉质量及产量。
参考来源 - 酸浆法生产绿豆淀粉工艺及性质的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
豆汁儿实际上是制作绿豆淀粉或是粉丝时剩下的东西。
Douzhir is actually what's left over for making green bean amylum or glass noodles.
本文比较了绿豆淀粉两种提取方法的优劣，研究了绿豆淀粉的组成及粘度特性。
The two extraction methods of mungbean starch was compared in this paper. Thecompositional and viscosity characteristics of mungbean starch was studied.
添加20%以上的绿豆淀粉或马铃薯淀粉对改善即食河粉混汤品质才有较明显的效果。
In addition, the supplement of over 20 % green ho starch or potato starch can significantly increase the quality of the instant Hefe...
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