1) cooking starch
团粉
2) starch flour
粉团
1.
The rheology of starch flours was widely used in the traditional production of starch noodles.
针对传统粉丝加工过程中粉团所表现出的流变性质,用动态流变仪对粉团的触变性进行了测定和研究。
3) aggregation of powders
粉体团聚
1.
The main factors that influence the quality of PZT piezoelectric ceramics include aggregation of powders, stoichiometry and aging etc.
影响PZT压电陶瓷质量的主要因素有粉体团聚、化学计量及老化等。
4) solidified powder
团化粉末
5) agglomerated boron powder
团聚硼粉
1.
In order to study the effect of agglomerated boron powder on the energy release and burning rate characteristics of boron-based fuel-rich solid propellant,the physical and mathematical combustion models of this propellant were established based on the experimental analyses and BDP model.
为研究团聚硼粉对富燃料推进剂燃烧过程中能量释放和燃速特性的影响,结合实验分析建立了基于BDP模型的含团聚硼粉富燃料推进剂一次燃烧的物理和数学模型。
6) waxy rice flour dough
糯性粉团
1.
This study mainly aimed at investigating effects of compound anti-staling additives containing xanthan gum,β-cyclodextrin,β-amylase and CSL on staling of frozen waxy rice flour dough stored at -18℃ for 6 weeks.
本实验研究了复配抗老化剂对糯性粉团在冻藏温度为-18℃,6周冻藏期内的老化特性的影响,并通过DSC对其玻璃态相变温度(Tg)的测定研究了其冻藏过程中发生老化的可能原因。
补充资料：团粉
1.烹调用的淀粉，多用绿豆或芡实制成，也叫粉团。
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