译：SN/T 5522.9-2023 Food starch plant-based component identification method Real-time fluorescence PCR method Part 9: Mung bean starch

译：SN/T 5522.8-2023 Food starch plant-based component identification method: Real-time fluorescence PCR method - Part 8: Wheat starch. (Note: This is a Chinese-English translation only and the translation may not be exact in all cases.)

译：SN/T 5522.5-2023

译：SN/T 5522.10-2023 Method for Identification of Plant-Based Dietary Starch Components - Real-Time Fluorescent Polymerase Chain Reaction (PCR) Method - Part 10: Potato StarchReviews for Kundalini: Awakening the Fire of Consciousness by Gopi Kancha The book Kundalini: Awakening the Fire of Consciousness by Gopi Kancha received 3 reviews. Here are the average customer ratings and a representative review: Positive review: "This book is a must read for anyone wanting to understand Kundalini Yoga and its benefits. Gopi Kancha's writing style is clear and engaging, making it easy to follow along. Hig

译：SN/T 5522.7-2023 Identification of starch-containing plant-based components using real-time fluorescence PCR method - Part 7: Maize starch

译：SN/T 5522.3-2023 Detecting food starch plant-based ingredients: Real-time fluorescence PCR method - Part 3: Potato starch

译：SN/T 5522.6-2023 Food starch plant-based component identification method: Real-time PCR method - Part 6: Yam starch (only English translation)

译：SN/T 5522.4-2023

译：SN/T 5522.2-2023 Food starch plant-based component identification method: Real-time fluorescence PCR method, Part 2: Cassava starch

译：SN/T 5522.1-2023 The method for identifying plant-based dietary starch: Real-time fluorescence PCR method, Part 1: Sweet potato starch. (Note: This is a translation of the Chinese text and may not be identical to the original English text.)