1) dough gelatinization
面团α化
1.
Effect of dough gelatinization on concentration of oil in instant noodle
面团α化对油炸方便面含油率的影响
2) dough rest
面团熟化
1.
Research progress in influence of flour dough rest on noodles quality;
面团熟化对面条品质影响研究进展
3) doughimprover
面团强化剂
4) surface micellization
表面胶团化
1.
The effects of the adsorption and surface micellization of dodecylpyridinium bromide(DPB) on the stability of silica(CAB O SIL) suspension have been investigated.
研究了阳离子表面活性剂溴化十二烷基吡啶（ＤＰＢ）的吸附和表面胶团化对二氧化硅（ＣＡＢ－Ｏ－ＳＩＬ）悬浮液稳定性的影响，以及加入电解质的效应。
5) α-cluster
α-结团
1.
It was supposed that,the nucleus was composed of α-cluster,pn-pair,and nn-pair.
设想把原子核看成由α-结团,pn对,nn对组成,发现pn对、nn对和α-结团之间的相互作用造成了在奇异核中分离nn对时所需的分离能的有规律变化。
6) dough
[英][dəʊ] [美][do]
面团
1.
Microstructure and viscoelasticity of mixed flour dough with tartary buckwheat and wheat;
苦荞小麦混合粉面团的微观结构和粘弹性
2.
Study on the electric resistance changes during dough fermentation for Chinese steamed bread;
馒头面团发酵过程中电阻的变化
3.
The Effect of Sheeting on Dough Lateral - axial Stress Characteristics;
压延对面团纵横向拉伸应力特性的影响
补充资料：面团
1.见"面团团"。
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