1.
Study on the production of salad dressing from waxy rice starch and rheological property
糯米淀粉质无蛋沙拉酱工艺及流变学性质研究
2.
Studies and Application on the Shape and Mechanical Rheological Properties of Potato Tuber;
马铃薯块茎外形与力学流变学性质研究与应用
3.
Study on the Blood Physiobiochemic Index and Hemorheologic Properties of Ophicephalus argus Cantor
乌鳢血液生理生化指标和流变学性质的研究
4.
The Study on Dynamic Rheology of Rice Dough and the Technology of Rice Bread;
米粉面团流变学性质及米粉面包工艺的研究
5.
Study on Hemoreological Properties and Chromosome of Xinjiang Cashmere Goats;
新疆白绒山羊血液流变学性质和染色体研究
6.
Study on Rheological Property of Sweet Potato Dough and Processing Technology of Sweet Potato Noodle
甘薯粉面团流变学性质及面条工艺的研究
7.
Weak Gel-like Rheological Properties of Aqueous Soy β-Conglycinin Dispersions
β-伴大豆球蛋白水分散液的弱凝胶流变学性质
8.
Physicochemical, Rheological Properties and Microstructure of Cheeses during Storage;
贮藏期内干酪理化、流变学性质及微观结构变化的研究
9.
EFFECT OF ARTEMISIA SPHAEROCEPHALA KRASCH GUM ON RHEOLOGICAL PROPERTY OF LENDED SWEET POTATO-WHEAT FLOUR AND QUALITY OF NOODLE
沙蒿籽胶对甘薯-小麦混合粉流变学性质和面条品质的影响
10.
The effect of bioactive soybean powder on the wheat flour quality was studied.
研究了活性大豆粉对小麦粉面团的流变学性质的影响。
11.
Study on the Storage Stability and Rheological Properties of the Powder Mixed with Soybean Powder and Wheat Flour
大豆小麦混合粉的贮藏稳定性及流变学性质研究
12.
The Study on the Structure of Polymer Hydrogel and the Rheological Properties of HPAM Aqueous Solution;
聚合物水凝胶的结构评价及HPAM溶液的流变学性质研究
13.
Effects of Intra-operative Autotransfusion on Rheology Properties of Red Blood Cells;
术中自体血液回吸收对红细胞流变学性质的影响
14.
Source, Schools and Transformation about Its Subject Character of Linguistic;
语言学的渊源、流派及其学科性质的变迁
15.
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
16.
Studies on the Rheological Behaviors and Mechanical Properties of Wheat Gluten;
小麦蛋白质的流变行为和力学性能研究
17.
Effect of Wheat Protein and Starch on Dough Rheological Properties and Processing Qualities;
小麦蛋白质和淀粉对面团流变学特性及加工品质的影响
18.
Rheological and Phase Transition Properties of Thermoplastic Starch Under the Plasticization of Glycerol
甘油增塑热塑性淀粉的流变相变性质