amylose content
直鏈澱粉含量
amylose granules
直鏈澱粉顆粒
amylose structure
直鏈澱粉結構
high amylose starch
高直鏈澱粉
amylose and amylopectin
直鏈澱粉和支鏈澱粉
amylose conversion
直鏈澱粉轉化
amylose biosynthesis
直鏈澱粉生物合成
amylose properties
直鏈澱粉性質
amylose applications
直鏈澱粉應用
amylose is a major component of starch granules.
直鏈澱粉是澱粉顆粒的主要成分。
the structure of amylose influences the properties of food products.
支鏈澱粉的結構影響食品產品的特性。
amylose forms a helical structure when hydrated.
糊精在水化時形成螺旋結構。
the digestibility of amylose is slower than that of amylopectin.
澱粉的消化率低於支鏈澱粉。
amylose is used in the production of biodegradable plastics.
糊精用於生產可生物降解塑料。
the amylose content varies depending on the type of plant.
不同植物的澱粉含量有所不同。
amylose is a complex carbohydrate with glucose units linked in a linear chain.
糊精是一種複雜的碳水化合物，其葡萄糖單元以線性鏈連接。
researchers are studying the potential applications of amylose in medicine.
研究人員正在研究澱粉在醫學中的潛在應用。
amylose can be modified to create different functional properties.
糊精可以被改性以創造不同的功能特性。
the gelation properties of amylose are important in food processing.
澱粉的膠凝特性在食品加工中很重要。
amylose content
直鏈澱粉含量
amylose granules
直鏈澱粉顆粒
amylose structure
直鏈澱粉結構
high amylose starch
高直鏈澱粉
amylose and amylopectin
直鏈澱粉和支鏈澱粉
amylose conversion
直鏈澱粉轉化
amylose biosynthesis
直鏈澱粉生物合成
amylose properties
直鏈澱粉性質
amylose applications
直鏈澱粉應用
amylose is a major component of starch granules.
直鏈澱粉是澱粉顆粒的主要成分。
the structure of amylose influences the properties of food products.
支鏈澱粉的結構影響食品產品的特性。
amylose forms a helical structure when hydrated.
糊精在水化時形成螺旋結構。
the digestibility of amylose is slower than that of amylopectin.
澱粉的消化率低於支鏈澱粉。
amylose is used in the production of biodegradable plastics.
糊精用於生產可生物降解塑料。
the amylose content varies depending on the type of plant.
不同植物的澱粉含量有所不同。
amylose is a complex carbohydrate with glucose units linked in a linear chain.
糊精是一種複雜的碳水化合物，其葡萄糖單元以線性鏈連接。
researchers are studying the potential applications of amylose in medicine.
研究人員正在研究澱粉在醫學中的潛在應用。
amylose can be modified to create different functional properties.
糊精可以被改性以創造不同的功能特性。
the gelation properties of amylose are important in food processing.
澱粉的膠凝特性在食品加工中很重要。
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