2) flour quality
面粉品质
1.
Effects of sowing time on seed traits and flour quality of spring wheat;
播期对春小麦籽粒性状和面粉品质的影响
2.
The effects of benzoyl peroxide on flour quality and its safety are discussed.
对过氧化苯甲酰给面粉品质带来的影响及其使用中的安全性进行了探讨,并对我国使用过氧化苯甲酰的现状进行了分析。
3.
Two winter wheat cultivars with different gluten strength were used to study the influence of moderate high temperature(average daily temperature lower than 32℃) during grain filling stages(15 days,20 days and 25 days after anthesis) on protein compositions,flour quality and noodle quality.
采用2个面筋强度不同的冬小麦品种为材料,在其籽粒灌浆的不同时期(开花后15天、20天和25天)进行适度高温?日平均温度<32℃,未达到热胁迫水平)处理,研究了不同处理条件下对小麦蛋白组分、面粉品质和面条加工品质的影响。
3) overlay quality
贴面质量
4) surface quality
表面质量
1.
Effect of rolling oil on the surface quality of annealed aluminum foils;
轧制油对铝箔退火表面质量的影响
2.
Experimental research on surface quality in two-dimensional ultrasonic grinding of nano-complex ceramics;
二维超声磨削复相陶瓷加工表面质量的试验研究
3.
Effects of additives on the surface quality of cathode zinc;
添加剂对电锌表面质量的影响
5) interfacial property
界面性质
1.
The influence of dismulsifiers concentration on destabilization and interfacial property of crude emulsion formed by polymer flooding;
破乳剂浓度对聚合物驱原油乳状液破乳及界面性质影响
2.
Laboratory study on the interfacial property of polymer/surfactant twocomponent displacement system.;
聚合物与表面活性剂二元驱油体系界面性质研究
3.
The interfacial surface tension and interfacial shear viscosity were studied so as to announce the effect of additive on the interfacial property between the crude oil and water.
以研究孤岛注聚原油乳状液破乳为目的,通过瓶试法和界面性质的测定,筛选了多种类型的原油破乳剂,考察了破乳剂质量浓度、聚合物和原油组分对破乳效果的影响,探讨了原油乳状液的破乳机理。
6) Noodle quality
面条品质
1.
Effect of wheat flour on noodle quality;
小麦及其面粉对面条品质的影响
2.
Effect of konjak powder and defatted soy flour on noodle quality;
魔芋粉和脱脂大豆粉复合对面条品质的影响
3.
Effects of protein, starch, hardness and color on wheat noodle quality;
蛋白质、淀粉、硬度和色泽与小麦面条品质的关系
补充资料：面质
1.当面讯问或对证。
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