1) Rheologic Property
流变学特质
2) rheological behavior
流变学特性
1.
This paper introduces a new method used to evaluate the rheological behavior of cement paste with high fluidity and low water-cement ratio,by which the change of fluidity of the paste was tested with high sensitivity and stability when water-cement ratio small change was given.
本文介绍一种测定低水灰比大流动性水泥净浆的流变学特性测试方法。
2.
A new U type flow meter was used to evaluate the rheological behavior of cement paste and mortar with high fluidity, and the experiment was mainly carried on the flow time of the mortar.
设计了U型流动仪以测定大流动性水泥净浆与砂浆的流变学特性 ,并通过改变水灰比、减水剂掺量、骨料与浆体的质量比等参数 ,检验了该流动仪的有效性、敏感性及其适用范围 。
3) rheological properties
流变学特性
1.
Study on effects of lysophospholipids on dough rheological properties;
酶改性大豆磷脂对面团流变学特性的影响
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.
The rheological properties of dough have important guiding significance in determining the processing technology of bakery and its related technological data.
面团流变学特性对于确定焙烤食品的加工工艺及相关的工艺数据有重要的指导意义。
4) rheological property
流变学特性
1.
The results showed that the natural compound noodle additive greatly improved the rheological property of dough,the strength and cooking quality of noodle.
结果表明 ,HLA能够显著改善面团的流变学特性、面条的强度和烹煮品质 ,是一种改良效果明显、经济实用型的面条质量改良
2.
The secondary structure and rheological property of the TPS flaxseed protein isolates gained from the flaxseed flake after the TPS extraction were investigated.
探讨了正己烷-乙醇-水双液相技术(TPS)进行亚麻籽提油脱氰苷后亚麻粕中分离蛋白的流变学特性和二级结构。
5) rheological characteristics
流变学特性
1.
The article describes the examination on the rheological characteristics of frozen dough for bread making.
本文全面分析了影响冷冻面团流变学特性的主要因素 ,研究了酶制剂、硬酯酰乳酸钙钠、谷朊粉、维生素C、磷酸盐对冷冻面团流变学特性的影响 ,通过正交试验确定了复合冷冻面团品质改良剂的最佳配比 ,大大改善了冷冻面团的流变学特性 ,使其烘焙的面包品质大大提
2.
Using white-flower, red-flower and bitter buckwheat as materials, author by the numbers analyzed nutrient quality and rheological characteristics of buckwheat and researched changing rules of physiological matters that luding and meal fibre.
本文以我省白花和红花荞麦及苦荞为材料,系统分析了荞麦营养品质及流变学特性,并重点研究了荞麦的生理活性物质----芦丁和膳食纤维的变化规律,结果表明: 1。
3.
The effects of liquid malt extract in different addition dose on the rheological characteristics of wheat dough and bread baking performance were studied,a bread preservation test was carried out,and the optimum malt extract dose was investigated.
研究了液体大麦精的不同添加量对面团流变学特性和面包烘焙品质的影响,并进行了面包的贮藏试验,得出了大麦精面包中大麦精的最适添加量。
补充资料：人际特质（人际反应特质）
人际特质（人际反应特质）：心理学家认为在个体心理发展过程中，尤其是在个体的人格体系形成过程中，形成了其特有的人际关系的基本倾向，称之为人际反应特质。
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