2) corn dough
玉米面团
1.
The effects of additives on texture of corn dough were investigated with single-factor test.
采用单因素试验研究了添加成分对玉米面团感官品质的影响,筛选出増筋效果较好的添加成分作为增筋剂;运用SAS软件和响应面法研究了复合增筋剂对玉米面团质构特性的影响,优化了复合增筋剂配方,建立了相应的数学模型。
3) maize flour
玉米面粉
1.
This paper is to improve dough quality of maize flour by different heat treatments and dehydration.
采用不同热处理、不同脱水方法以及复合配粉的方法 ,进行改善玉米面粉的面团品质试验。
2.
Under the conditions of basicity and heating,a new multipurpose adhesive by reaction of weat flour or maize flour with hydrogen peroxide in the presence of a small amount chemical addition agent is studied.
以小麦面粉或玉米面粉作原料，在碱性、加热的条件下，用过氧化氢作氧化剂，并加入少量添加剂，制出了稳定性高，粘接力强，干燥时间短，成本低，用途广的氧化面粉胶。
3.
The formulation and preparation of the quick-drying maize flour adhesives were studied.
主要介绍冷制快干型玉米面粉粘合剂的配方、制备工艺。
5) agglomerated nanocrystalline powder
纳米团聚粉体
1.
It is showed that the density and bonding strength of the agglomerated nanocrystalline powders derived from two-step sinterin.
结果表明:两步烧结法所得纳米团聚粉体的致密度与结合强度高,适于等离子喷涂,可以获得高质量的纳米涂层。
补充资料：米粉
1.米磨成的粉。亦泛指某些谷物磨成的粉。古时亦用作化妆品。 2.大米加水磨成浆，过滤后弄成团，然后制成细条，可煮食。
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