用“starch”造句大全，starch造句

Lactic acid is produced (via starch fermentation) as a co-product of corn wet milling.

They also use the starch-rich fruit to produce a kind of flour, and the rest of the coconut is used for animal feed and charcoal.

A tender kurobuta pork is simmered in a tamarind broth thickened with the starch of taro root. It’s served with a side dish of red rice and fish sauce.

The hot water will break down the starch in the grain, turning it into a sugary substance called wort, which is then diluted, boiled, and transferred to a fermentation tank.

sagolike starch obtained from cuckoopint root.

The soup will reduce by adding some cooking starch.

powdery starch from certain sago palms; used in Asia as a food thickener and textile stiffener.

An eastern Asian vine(Pueraria lobata) having compound leaves and clusters of reddish-purple flowers. It is grown for fodder, forage, and root starch.

The starch which is left is no longer slowed down by the fiber in the bran, making it a fast sugar which also causes a rise in blood sugar and a subsequent insulin response.

Resistant starch is a new resource of dietary fiber.

Microscopists can identify the source of starch by examination of granule shape and arrangement.

If desired, the fish marinate can be lightly thickens with a little corn starch and use as a sauce garnish as shown.

potassium iodide starch test paper

The variety Norland had poor resistance and low yield, but it had high dry mater and starch content.

fast-growing East Asian vine having hairy trifoliate leaves and racemes of purple flowers followed by long many-seed hairy pods and tuberous starchy roots; grown for fodder and forage and root starch; widespread in the southern United States.

The content of starch, non-reducing sugar, soluble protein free ammo acid, chlorophyll kept reducing during aging.

The sugar content in Y251 and B553 was higher than that in GX14. The starch and protein content, starch cultivar was higher than edible-type cultivars.

The root of this plant, eaten as a staple food in the tropics only after leaching and drying to remove cyanide. Cassava starch is also the source of tapioca.

The cationic starch, as an important ramification of the modified starch, has been used in many fields nowadays.