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1)  buckwheat starch
荞麦淀粉
1.
Kinetics of buckwheat starch enzymatic hydrolysis with fungal-α-amylase;
荞麦淀粉的真菌淀粉酶酶解动力学研究
2.
Study on enzymatic hydrolysis conditions of buckwheat starch with amylase;
荞麦淀粉酶水解工艺条件研究
3.
Physicochemical Properties and Modification of Buckwheat Starch;
荞麦淀粉理化特性及改性研究
2)  buckwheat starch properties
荞麦淀粉特性
3)  starch extraction of buckwheat
荞麦淀粉提取
4)  buckwheat powder
荞麦粉
1.
The influences of buckwheat powder,oat powder,maize powder on the rheology properties of dough were investigated by a Brabender farinograph and an extensograph.
用布拉班德粉质仪和拉伸仪研究分析了荞麦粉、燕麦粉、玉米粉对面团流变学性质的影响。
5)  buckwheat flour
荞麦粉
1.
were determined,namely buckwheat flour 10%,soybean flour 6%,and bread meliorative reagent 0.
以荞麦粉、大豆粉、面包改良剂为主要添加成分,研制荞麦大豆面包,通过正交试验,确定了三者的最佳添加量,即荞麦粉、大豆粉、面包改良剂分别占面粉重的10%、6%、0·8%。
2.
Through single-factor and orthogonal experimental design, the optimal technological conditions for extraction of flavonoid compounds in buckwheat flour were primarily researched.
采用单因素及正交试验设计,对荞麦粉中黄酮类化合物的最佳提取工艺进行了初步研究,优选了工艺参数。
3.
The rheological behavior of the Korean noodles dough containing the buckwheat flour was studied with amylograph, farnograph and extensograph and the noodle was tasted and graded.
以朝鲜族冷面为研究对象,借助粉质仪、拉伸仪、糊化仪等分析仪器,研究了添加不同比例荞麦粉的冷面面团的流变学特性,并进行了品尝评分。
6)  Tartary Buckwheat Flour
苦荞麦粉
1.
A Study on Extrusion and Expansion Properties of Tartary Buckwheat Flour;
苦荞麦粉的挤压膨化特性的初步研究
2.
It has solved the technical difficult problem that tartary buckwheat flour lacking gluten can't to process it to noodle,which by means of pregelatinization technology of tartary buckwheat and using composite additives.
应用复合添加剂(魔芋微细精粉∶瓜尔豆胶∶黄原胶为3∶3∶2)和苦荞麦粉预糊化工艺,解决了苦荞麦粉无面筋无法加工挂面的技术难题。
补充资料:羟乙基淀粉代血浆 ,淀粉代血浆,羟乙基淀粉
药物名称:羟乙基淀粉

英文名:Hetastarch

别名: 706代血浆;低分子羟乙基淀粉;羟乙基淀粉代血浆 ,淀粉代血浆,羟乙基淀粉
外文名:Hydroxyethyl Starch
适应症: 用于各种手术、外伤的失血、中毒性休克等的补液。
用量用法: 静注:用量视病情而定,一般为500~1000ml。
注意事项: 剩余溶液不宜再用,因有空气进入。
规格: 注射液:6%500ml。



类别:血浆及血浆代用品
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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