1) soybean grinder
大豆粉碎机
2) barley breaker
大麦粉碎机
3) soybean flour
大豆粉
1.
Determination of organophosphorus pesticide residues in soybean flour by solid phase extraction –gas chromatography
固相萃取—气相色谱法测定大豆粉中的有机磷
2.
As a new natural additive,soybean flour has been widespread concern.
使用添加剂对面粉品质进行改良是面粉行业发展的必然趋势,大豆粉作为一种新型的天然添加剂已经引起广泛关注。
3.
By the standard of lower active trypsin,with (BAPA)as the elemental substrate,the ac-tivity of the trypsin inhibitor of soybean flour was determined by the spectrophotometry inthis paper and the influences of some experiment conditions on the results were also studied.
本文用比活性较低的胰蛋白酶，以苯甲酰基—DL—精氨酸—对硝基酰苯胺盐酸盐（BAPA）作为底物，分光光度法测定大豆粉中胰蛋白酶抑制物的活性。
4) soy flour
大豆粉
1.
The affect of soy flour and ISP to the sensory quality of luncheon meat is studied.
本文研究了大豆粉和大豆分离蛋白对午餐肉感官指标的影响,通过配方筛选和感官评价实验,获得最佳配方,不仅产品品质提高,蛋白质含量增加3。
2.
0 g·kg-1 concentration of sodium dodecyl sulfate(SDS) was applied to a watery soy flour paste having a mass fraction of 250.
0g·kg-1的大豆粉浆液,制成SDS改性大豆基木材胶黏剂(SF),运用单因素和正交试验法考察了pH值、反应温度和反应时间对改性SF胶耐水胶合强度的影响。
3.
Taking the soy flour as raw material,the single factor(the enzyme addition quantity,enzymolysis temperature,enzymolysis pH and enzymolysis time)experiments of three kinds of extraneous phytase name DiSiMan(Enzyme 1),XinDaYang(Enzyme 2)and NuoShi(Enzyme 3)proved that,under the same conditions,reaction range of these three enzymes was about 0.
以大豆粉为原料,以大豆粉中无机磷含量为评价指标,对帝斯曼(酶1)、昕大洋(酶2)和罗氏(酶3)3种外源植酸酶进行的单因素(植酸酶添加量、酶解温度、酶解pH和酶解时间)试验表明,3种外源酶对大豆粉的酶解条件均为植酸酶添加量为0。
5) soybean powder
大豆粉
1.
Determination of Ca,Fe and Zn Elements in Soybean Powder by ICP-AES;
ICP-AES测定大豆粉中钙、铁和锌
2.
) soybean pro-tein isolate (SPI) and soybean powder for sale were analysed.
本文对部分市售大豆分离蛋白、浓缩蛋白、大豆粉进行了成份分析,测定其氮溶解指数(NSI)、油吸收性、持水力、乳化性、泡沫性、最小胶凝浓度、表观粘度、还用感观评定了样品的色泽和气味。
3.
The effects of levels of soybean powder,sugar,fermented temperature,fermented time on steamed bread quality were investigated.
在考察了大豆粉添加量、白砂糖添加量、发酵温度、发酵时间4个单因素对馒头品质影响的基础上,采用正交试验设计对大豆粉馒头的生产工艺进行优化。
6) soybean-micelle
大豆米粉
1.
Study on the process of an instant food, soybean-micelle;
方便大豆米粉的配方研究
补充资料：胨[番木瓜蛋白酶消化大豆粉制备]
CAS: 91079-46-8
中文名称: 胨[番木瓜蛋白酶消化大豆粉制备]
英文名称: Peptone from soya bean flour papain-digested
中文名称: 胨[番木瓜蛋白酶消化大豆粉制备]
英文名称: Peptone from soya bean flour papain-digested
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