1) soft cookie
软曲奇
1.
The texture changes of soft cookie after baking were analyzed by the method of texture profile analysis(TPA).
采用全质构分析法(TPA)对软曲奇出炉后的质地变化进行了分析。
2) Cookie
[英]['kʊki] [美]['kukɪ]
曲奇
1.
Study on Extraction of Alfalfa Edible Leaf Protein and Its Application in Cookie;
苜蓿食用叶蛋白的提取及其在曲奇中的应用研究
3) cookie
[英]['kʊki] [美]['kukɪ]
曲奇饼干
1.
A new kind of cookie made by maize core powder (MCP) was studied.
对玉米加工的副产品-玉米芯制作富含膳食纤维的曲奇饼干进行了研究。
2.
The fragrant compounds in cookie with chrysanthemum were isolated by solid phase microextraction and analyzed with GC/MS.
采用固相微萃取和气相色谱-质谱联用技术,分析了菊花曲奇饼干的香气成分。
4) singular curves
奇异曲线
1.
We also characterize the singular curves into abnormal extreme curves.
同时将奇异曲线刻划为非正规极值曲线的投影。
5) Ricci curvature
李奇曲率
1.
We also study the problem of rigidity of Ricci curvature.
在一个整体拚挤条件下，数量曲率的拚挤常数被改进了，也对李奇曲率的拚挤问题进行了讨论。
2.
Li Anmin and Zhao Guosong proposed the following problems in [1]: Find the best pinching constant with respect to the length of curvature tensor for Riemannian manifold with parallel Ricci curvature tensor and determine the Riemannian manifolds with this constant.
李安民和赵国松［１］提出了下面的问题：找出李奇曲率平行的黎曼流形的曲率张量模长的最佳拼挤常数并确定达到该值的流形。
3.
We have proved the pinching theorem of Riemann curvature on Kahler manifoldwith parallel Ricci curvature tensor.
证明了李奇曲率平行的Ｋａｈｌｅｒ流形上的黎曼曲率的Ｐｉｎｃｈｉｎｇ定理。
6) hyperbolic singular point
双曲奇点
补充资料：软炸软丝条
中文名称: 软炸软丝条
出处: 川辣子
产地: 四川
类别: 菜谱
制作方法
title 制作方法
软炸软丝条
【材料】
墨鱼300克、红辣椒2支、大蒜2瓣、葱1根、花生1大匙、蛋黄粉1杯
调味料
盐1茶匙、糖1茶匙、酱油膏少许、味精少许
【作法】
1.墨鱼洗净切成条状，拌入蛋黄粉，入油锅炸熟备用。
2.红辣椒切段，大蒜切片，葱切段，入锅爆香，加入炸好的墨鱼、花生及调味料即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条