1) extruded rice
膨化大米
1.
The method of orthogonal rotation combination test design of five factors and five levels was used to study the effects of saccharification parameters on diacetyl reduction during beer brewing by extruded rice.
通过5因素5水平二次旋转正交组合试验设计,膨化大米辅料酿造啤酒中糖化工艺参数对双乙酰还原的影响。
2) extruded rice
挤压膨化大米
1.
Study on the saccharification technology of beer brewing by using extruded rice and enzyme agent;
挤压膨化大米作啤酒辅料外加酶糖化工艺研究
2.
In this paper, fractal geometry is used to quantitatively analyze the stress strain curves of extruded rice.
该文利用分形几何的方法对挤压膨化大米的应力 -应变曲线进行了定量分析。
3) extruded rice paste
膨化米糊
1.
Resreach on the influence of material type on extruded rice paste characteristics
原料类型对膨化米糊特性的影响研究
2.
Study on the rheological properties and the sensory index of extruded rice paste
膨化米糊流变学特性及其感官指标的相关性研究
3.
Different types of the extruded rice paste are studied for the relationship between the physical characters and the sensory index.
对不同类型稻米的膨化米糊的物理特性及其感官指标进行研究,确定二者的相关性。
4) expanded black rice
膨化黑米
5) extruded rice cake
膨化米饼
1.
The processing, main parameters of extruded rice cake were studied in the present paper.
对膨化米饼生产工艺和加工过程的主要参数进行研究,为膨化米饼生产提供参数。
2.
Effects of chemical components of rice on sensory quality of extruded rice cake was studied with 21 rice cultivars planted largely in Hubei province.
选用湖北省广泛种植的21种稻米生产膨化米饼,研究稻米化学成分含量对膨化米饼感官品质的影响,确定生产膨化米饼的适宜的稻米品种。
6) maize extruding inflate
玉米膨化
补充资料：非膨化挤压食品生产工艺设备
非膨化挤压食品生产工艺设备   | ||
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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