1) fresh rice noodle
湿米粉
1.
Study on preservation of fresh rice noodle by preservatives;
保鲜剂对湿米粉保鲜效果的研究
2) instant fresh rice noodle
鲜湿米粉
1.
The influence of β-amylase on inhibition of retrogradation of instant fresh rice noodle was investigated in this experiment.
研究了β-淀粉酶处理鲜湿米粉的抗老化效果。
3) wet rice noodle
河粉(湿米粉)
4) instant wet rice noodle
方便湿米粉
1.
Retrogradation characteristics of instant wet rice noodle during storage were studied by means of X-ray polycrystal diffractometer and texturenmeter.
利用X射线多晶衍射仪和质构仪对方便湿米粉存放过程的特性进行了研究。
2.
The early long-grain rice was used to making instant wet rice noodles,and the processing technology of wet rice noodles was studied and the optimum technical parameters were determined for industrial production of instant rice noodles.
以早籼米为原料制作方便湿米粉,研究方便湿米粉的加工工艺,确定最优工艺参数,为方便湿米粉的工业化生产提供参数。
5) Long-life rice noodle
保鲜湿米粉
6) wet process of corn starch
玉米淀粉湿法加工工艺
补充资料：湿基湿含量
分子式：
CAS号：
性质：为了表示湿物料的含湿（水）量，常以单位质量湿物料为基准表示所含湿分（水分）的质量，称为湿基湿含量。参见湿含量条目。
CAS号：
性质：为了表示湿物料的含湿（水）量，常以单位质量湿物料为基准表示所含湿分（水分）的质量，称为湿基湿含量。参见湿含量条目。
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