1) breadfruit
[英]['bredfru:t] [美]['brɛd'frut]
面包果
1.
the effect of extrusion conditions,including feed rate,feed moisture content,screw speed and barrel temperature on the physicochemical properties such as density,expansion,water absorption index and solubility index and sensory characteristics(hardness and crispness)and color difference,specific mechanical energy of an expanded breadfruit snack was investigated.
面包果是一种淀粉含量较高的水果,为开发其加工产品,利用双螺杆挤压技术,对面包果在挤压膨化过程中物料的喂入量、含水量、挤压温度和螺杆转速等对产品性能指标(如体积密度、膨胀率、吸水性、水中溶解度)以及感官特性硬度、脆度、色差变化和比机械能等进行了试验研究。
2) breadfruit starch
面包果淀粉
1.
Functional properties of native,physically and chemically modified breadfruit starch;
天然的,物理和化学改性的面包果淀粉的功能特性
3) Sweet bread
糖果式面包
4) bakery jam
面包房用果酱
6) Fruit and bread pudding
水果面包布丁
补充资料:面包果
1.常绿乔木。高达四五丈。叶子互生,心脏形,掌状分裂。花单性,雌雄同株。果实球形或椭圆形,表皮有瘤状突起,成熟时黄色,果肉白色,像面包,供食用。通称面包树。 2.这种植物的果实。
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参考词条