The retrograded maize starch was pr

The retrograded maize starch was prepared according to ourprevious method [16]. Ten grams of maize starches blended with100 mL distilled water were gelatinized for 20 min at 95 ◦C by continuous stirring. Gelatinized starches were autoclaved at 120 ◦Cfor 30 min and retrograded at 4 ◦C for 72 h. Then the wet retrograded maize starch was lyophilized in the air in winter whenthe atmosphere temperature was under zero. The ordinary cameraphotographs were taken in the sunny day.

Results (English) 1:

Maize strach Was Prepared According To Retrograded the The Our
Previous Method [16]. Grams Of Maize Starches Blended With ten was
100 mL, 20 min The Distilled Water For Gelatinized Were At 95 ◦ C By Continuous Stirring. Starches Were Autoclaved At 120 ◦ C gelatinized
For 30 min The Retrograded And At 4 h, 72 ◦ C For. The Wet Retrograded Maize strach Was Lyophilized then Do In The Air In Winter When
The Temperature Atmosphere Was Under The zero. Ordinary Camera the The
Photographs Were Taken In The Sunny Day.

Results (English) 2:

The retrograded Maize Starch was prepared according to our previous method [16]. Ten grams of maize starches blended with 100 mL distilled water were gelatinized for 20 min at 95 ◦ C by continuous stirring. Gelatinized starches were autoclaved at 120 ◦ C for 30 min and retrograded at 4 ◦ C for 72 h. Then the wet retrograded maize starch was lyophilized in the air in winter if the atmosphere temperature was under zero. The ordinary camera photographs were taken in the sunny day. ...

Results (English) 3:

The upgraded star rating is based on our
Maze starbleed of previous method 916.0.tengram
100ml aqueous solution was prepared by continuous agitation and precipitated. AT 120 C
The stars that turn black after being wet for 30 min and 4. C for 72 h.n.n.n are eosinophilic in the air in winter. When
The atmospheric temperature is below zero.
The picture was taken in the sun.