1) dry extrusion cooking
低湿挤压蒸煮
2) extrusion cooking
挤压蒸煮
1.
The applications of extrusion cooking to dairy produsts;
挤压蒸煮在乳制品中的应用
2.
Application of extrusion cooking in the production of modified starch;
挤压蒸煮技术在变性淀粉生产中的应用
3.
The results showed that extrusion cooking affected the digestibility of fish protein to some extent.
采用胃蛋白酶—胰酶复合处理法对原料鱼肉、蒸煮和罐藏处理的鱼肉产品,以及热塑挤压蒸煮的鱼肉制品进行蛋白质体外消化率的测定,分析比较各种鱼肉制品的蛋白质体外消化率的测试结果;结果表明,挤压蒸煮对鱼肉蛋白质的消化率有一定的影响。
3) Extrusion-cooking
挤压蒸煮
1.
Studies on Extrusion Modification of Bagasse Dietary Fibre(Ⅰ)──Effects of Extrusion-Cooking on Dietary Fibre Composition and Content;
蔗渣膳食纤维挤压改性的研究(Ⅰ)──挤压蒸煮对蔗渣膳食纤维组成与含量的影响
2.
No effect caused by twin -screw extrusion-cooking was found on the chemicalcompositions and monosugar compositions of the whole cell wall material (dietary fibre)from bagasse.
蔗渣细胞壁物质（膳食纤维）整体的化学成分与单糖组成不随双螺杆挤压蒸煮而发生变化。
3.
Two batches of bagasse fibre of different average size (500μm and 80μm)were extruded with Clextral BC-45 twin screw extruder made in France, in order to investigate the effects of extrusion-cooking on dietary fibre composition and content.
选用５００μｍ和８０μｍ两种平均粒度不同的蔗渣膳食纤维，在法国ＣｌｅｘｔｒａｌＢＣ－４５型双螺杆挤压机上探讨挤压蒸煮处理对蔗渣纤维组成与含量的影响。
4) twin-screw extrusion cooking
双螺杆挤压蒸煮
5) extruded rice
挤压蒸煮大米
1.
Study on the fermentation process using extruded rice for beer brewing;
挤压蒸煮大米辅料酿造啤酒发酵过程研究
补充资料：低湿
1.低洼潮湿。
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