1) The unit weight of vermicelli
粉丝单块重
3) starch-noodle
粉丝
1.
Investigation on properties of sweet potato starches and quality of starch-noodles;
甘薯淀粉性质及所制粉丝品质的研究
2.
Micrograph-and pattern recognition-based examination of starch-noodle quality;
基于显微图像模式识别的粉丝品质检测研究
3.
Various processing technolog ies of starch-noodle are compared and the developing trend of production is discussed.
粉丝是一种以淀粉为原料加工而成的传统食品。
4) starch noodle
粉丝
1.
Investigation of formaldehyde content in starch noodle and Fuzhu in Shunde district of Foshan city;
佛山市顺德区粉丝、腐竹中甲醛含量状况调查
2.
The edible quality of sweet potato starch noodles with addition of Artemisia sphaerocephala Krasch gum was studied by differential scanning calorimeter(DSC),dynamic oscillatory rheometry and physical property detector to disclose the internal relationship between Artemisia sphaerocephala Krasch gum and quality of starch noodle.
采用差示扫描量热仪(DSC)、动态流变仪、物性测试仪研究分析不添加与添加沙蒿胶对甘薯粉丝产品的食用品质,揭示沙蒿胶与粉丝品质的内在关系。
5) Vermicelli
[英][və:mi'seli] [美][vɝmə'sɛlɪ]
粉丝
1.
Production of Potato Vermicelli;
马铃薯粉丝的生产工艺探讨
2.
Comparison of different kits and different methods indicates that DNA with high purity and high yield can be extracted from vermicelli by the modified CTAB method.
本实验采用改良的简易CTAB法从深加工产品粉丝中获得高纯度和高浓度的DNA。
3.
The effect of morelberry fermentation on the quality of vermicelli was studied in this paper.
本文研究了酸浆发酵法对粉丝品质的影响。
6) fans
[英][fæn] [美][fæn]
粉丝
1.
"Fans" Revel in Internet Age——Syndromic analysis of fans groups to pop culture on the post-modern;
网络时代的“粉丝”狂欢——对后现代大众文化fans群体的症侯式分析
2.
A Study on Fans Consuming Behavior in Consumerism;
消费主义视野中的粉丝消费行为研究
补充资料：上汤粉丝头菜浸斑块
原料：
主料：石斑肉220克，姜丝2片，上汤400克，粉丝、头菜丝、虾干、鲍鱼丝、陈皮丝、芹菜丝、肉丝、葱丝、芫荽各适量。
配料：调味料：盐、糖、胡椒粉各适量。
腌料：姜汁1/2茶匙，绍酒1茶匙，蛋白1/2只，生粉1茶匙，麻油、胡椒粉各适量。
制作过程：
1、石斑肉洗净，抹干，切件放入腌料拌匀，略腌片刻。2、烧熟少许油，爆香姜丝、肉丝，加入上汤、粉丝、头菜丝、鲍鱼丝、陈皮丝、芹菜丝、葱丝，滚至材料出味，备用。3、将腌透石斑鱼肉，放入上汤料内，灼至仅熟嫩滑，加入调味料煮匀，即可盛起，洒上葱丝、芫荽供食。
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