1.
The viscoelastic properties and cake quality that were affected by the addition of peanut residue powder were studied.
文中主要研究了花生渣粉的添加对面粉的粉质特性以及对桃酥、曲奇饼干品质的影响。
2.
The Study on Guiding to Produce Special Flour from Quality Characteristica Analysis of the Milling Process
粉路品质特性分析对专用粉生产的指导研究
3.
Study on Flour Properties and Noodle Qualities by Adding Soybean Powder
大豆粉对面粉特性及挂面品质的影响研究
4.
Effects of Amylose,Protein and Lipid on the Thermal Properties of Rice Flour
直链淀粉、蛋白质及脂类对大米粉热特性的影响
5.
Forecasting Quality of Instant Rice Noodles through Property of Simulated Starch Gel
模拟淀粉凝胶特性预测方便米粉品质的探讨
6.
Flour Blending with Waxy Wheat Flour:Physico-Chemical Properties and Effects on Steamed Bread Quality
糯小麦粉配粉理化特性及其对馒头品质的影响
7.
Effects of Different Media on Paste Properties of Waxy Rice Starch
不同介质对糯米淀粉糊化特性的影响
8.
Study on the weathering characteristics of Cretaceous argillaceous siltstone
湖南白垩系泥质粉砂岩风化特性研究
9.
Effect of Wx-B1 null on Amylose Content and Starch Properties in Durum Wheat
硬粒小麦缺失4A蜡质蛋白对直链淀粉含量及淀粉品质特性的影响
10.
Effect of Resistant Starch on Dough Rheological Properties and Processing Qualities;
抗性淀粉对面团流变学特性及加工品质的影响
11.
The Study of the Quality and the Starch Property of Jin Gu 21 from Different Producing Area
不同产地晋谷21号品质性状与淀粉特性研究
12.
Surface Characteristics and Fire-Extinguishing Ability of Superfine-Powder Fire-Extinguishing Agent
超细粉体灭火介质的表面特性及灭火性能
13.
Effects of starch on rheological and gel properties of horse-mackerel surimi
淀粉对竹荚鱼鱼糜流变性质和凝胶特性的影响
14.
Jackfruit Seeds Starch Digestibility and Its Dextrin Properties
菠萝蜜种子淀粉消化特性与糊性质的研究
15.
Correlation Analysis Between RVA Profile Characteristics and Quality in Rice
稻米淀粉RVA谱特征与品质性状的相关性
16.
In addition to the water absorption, the shape of the farinogram is used to characterize a flour.
除了水的吸收,粉质仪图谱的形状也用于描述面粉的特性。
17.
The farinaceous, extensible, gelatinous and baking features of the mixed wheat flour were studied.
研究了混合后小麦粉的粉质、拉伸、糊化及烘焙特性。
18.
Relationship between Rice Quality, Physicochemical Propery of Starch and Alylose Content;
稻米直链淀粉含量与淀粉理化特性及品质的关系