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1·The influences of baking conditions on waxy maize soft roll were researched.

研究了焙烤工艺条件对糯玉米软质面包品质的影响，并确定了最佳的焙烤工艺。

2·Food companies value the clear cohesive pastes produced from waxy maize Starch.

食品厂用含蜡玉米淀粉生产透明粘性糊料。

3·The change of properties of waxy maize starch paste was studied after ultrasonic.

研究了超声波处理前后蜡质玉米淀粉的流变性质变化。

4·B012XF is pregelatinised, unmodified waxy maize starch capable of thickening in cold liquids.

B012XF为预糊化的的，未经改性的蜡状玉米淀粉能在冷的液体中增稠。

5·The applications of waxy maize starch and its modified starch in sugar refining, brewing, food and bond are introduced.

介绍了糯玉米淀粉及其变性淀粉在制糖、酿造、食品、粘合剂生产等方面的应用。

6·Waxy maize modified starch involves the good and unique qualities with the expansion of power, high transparency, good viscosity and film.

蜡质玉米改性淀粉具有膨胀力强，透明度高，黏滞性和成膜性好等独特的优良品质。

7·Compared with regular maize starch, the waxy maize starch paste had weaker retrogradation, better transparency and more freeze-thaw stability.

蜡质玉米淀粉糊的透明度比普通玉米淀粉的要好，凝沉性弱，冻融稳定性好。

8·The gelatination properties of waxy maize starch, including the paste properties, rheological behaviors and gel strength, were studied in this work.

本文对蜡质玉米淀粉的糊性质、流变特性和凝胶强度等凝胶化性质进行了详细研究。

9·The experimental results obtained revealed that waxy maize starch paste with pseudoplastic characteristics could be considered as a shear-thinning system.

研究结果表明：蜡质玉米淀粉糊具有假塑性流体的特征，属“剪切变稀”体系。

10·The 100-kernel weight of different types of maize seeds from high to low in order was: dent type, high oil type, high lysine type, half-dent type, waxy type, flint type, sweet type and pop type.

各类型的百粒重从大到小依次为：马齿型、高油型、高蛋白型、半马齿型、糯质型、硬粒型、甜质型和爆裂型。