1) Stem-dring stage
干筋期
2) dry gluten content
干面筋
1.
Based on twenty-two varieties of flour from Kunming market in Yunnan province,tested wet gluten content,dry gluten content,gluten moisture absorption and extensibility by using hand-washing,to study on the relationship between gluten moisture absorption and extensibility by using correlate analysis,path analysis and multiple regression analysis.
以昆明市面粉市场销售的22种小麦面粉为材料,用手洗法测定湿面筋含量、干面筋含量、面筋持水率和面筋延展性,通过相关分析、通径分析、多元线性回归等方法分析了面筋含量、面筋持水率与面筋延展性的关系。
3) dried beef tendon
干牛蹄筋
4) dried pork tendon
干猪蹄筋
5) Dry Paper Pulp
干纸筋
6) aridity period
干期
补充资料：筋干
1.同"筋竿"。
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