1) coconut cream
椰浆
1.
It found that cellulase had good effect on the demulsification of coconut cream and the obtained coconut oil was very clear and had conspicuous coconut flavor.
试验发现,纤维素酶对椰浆的破乳效果好,所得椰子油清澈,椰香浓厚。
2) Concentrated coconut juice
浓缩椰子浆
4) Nata de Coco
椰果
1.
Current status and progress of research and utilization of Nata de Coco;
椰果研究与利用现状及进展
2.
Influence factors on the quality of Nata de Coco Yoghourt;
影响椰果酸奶质量的因素
5) coconut shell
椰壳
1.
Pyrolysis and pyrolysis kinetics of coconut shell,coconut shell residue and de-ashed coconut shell residue;
椰壳、椰壳渣与脱灰椰壳渣热解及热解动力学
2.
Alcoholysis of styrene oxide catalyzed by coconut shell char sulfonic acid
椰壳炭磺酸催化环氧苯乙烷的醇解反应
3.
Using D-xylose as standard and DNS as color developing reagent, the content of xylose in coconut shell was indirectly determined by spectrophotometry.
以D-木糖为标准,DNS为显色剂,采用分光光度法间接测定椰壳中木聚糖的含量。
6) Coco Nata
椰果
1.
This research is based on the co of Coco Nata, using the polysaccharides-CMC,Guar Gun,Carrageenan and konjac powder as crispizer to crisp Coco Nata.
根据椰果组织结构特点，以ＣＭＣ、瓜儿豆胶、卡拉胶、魔芋胶等多糖作为脆化剂来脆化椰果纤维组织，结果表明０。
补充资料：椰浆
1.即椰子浆。
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