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Amylopectin starch
Cassava starch
Chlorinated starch
Corn starch
Corn starch US
Cornflour
Cornstarch
Diversity of starches
E1404
Food starch
Glutinous starch
Maintain the pH of starches
Maize starch
Maize starch GB
Manioc starch
Operate filters to evaporate starch
Oxidized starch
Oxydized starch
Selections of starches
Stabilise pH of starches
Stabilise the pH of starches
Steady the pH of starches
Tapioca starch
Use a filter to dewater starch
Use filters to dewater starch
Using filters to dewater starch
Varieties of starches
Variety of starches
Waxy starch

Traduction de «diversity starches » (Anglais → Français) :

TERMINOLOGIE
voir aussi les traductions en contexte ci-dessous
diversity of starches | selections of starches | varieties of starches | variety of starches

variétés d’amidon


maintain the pH of starches | steady the pH of starches | stabilise pH of starches | stabilise the pH of starches

stabiliser le pH de l’amidon


corn starch | corn starch US | cornflour | cornstarch | maize starch | maize starch GB

amidon de maïs | maïzena


operate filters to evaporate starch | using filters to dewater starch | use a filter to dewater starch | use filters to dewater starch

utiliser des filtres pour assécher l’amidon


Charcot-Marie-Tooth disease, type 4F (CMT4F) is a demyelinating CMT peripheral sensorimotor polyneuropathy. It is a rare form of CMT4 but the few reported families are from diverse ethnic groups: Lebanese Shiite Muslims, Hispanic North Americans, Nor

maladie de Charcot-Marie-Tooth type 4F


cassava starch [ manioc starch | tapioca starch ]

fécule de manioc [ amidon de manioc ]


amylopectin starch | glutinous starch | waxy starch

amidon de grains cireux | amidon glutineux


chlorinated starch | E1404 | oxidized starch | oxydized starch

amidon oxydé | E1404




A newly described syndrome associated with a variable clinical phenotype including developmental delay, facial dysmorphism, short neck and diverse malformations. Eight cases have been reported to date. The most common facial features include eye anom

syndrome de microdélétion 6p22
TRADUCTIONS EN CONTEXTE
It is first and foremost the amylases that break down the amyloses (starches) in the grain into their component parts, notably into diverse monosaccharides and disaccharides (different types of sugar), which produce the typical flavour.

C’est essentiellement aux amylases, qui décomposent l’amylose (amidon) également contenue dans la céréale en ses divers éléments constitutifs, c’est-à-dire principalement en différents mono- et disaccharides (différents sucres), que le produit doit son goût si caractéristique.




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Date index: 2022-02-27
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