1.
Effect of yeast extract concentration on the fermentation kinetic parameters of yoghurt strains
酵母粉浓度对酸奶菌株发酵动力学参数的影响
2.
The Attractive Effects of Earthworm Powder and BGB Wall-broken Yeast Extract for Eriocheir Sinensis
蚯蚓粉和BGB破壁酵母粉对中华绒螯蟹的诱食效果
3.
yeast powder
发酵粉, 酵母的代用品
4.
mix the yeast into the flour
往面粉里加酵母后和匀.
5.
These breads also rise during baking, but this is caused by baking powder instead of yeast.
它们发酵的效果是由发酵粉，而不是酵母引起的。
6.
a doughnut made light with yeast rather than baking powder.
用酵母发酵而不是用焙制粉做成的油炸圈饼。
7.
In its basic form, a bagel consists of flour, water, salt and yeast.
面包圈的基本原料是面粉、水、盐和酵母，
8.
First, Little Red Hen mixes the flour, water, salt and yeast.
首先，小红母鸡把面粉，水，盐和酵母混合在一起。
9.
An agent, such as yeast, that causes batter or dough to rise, especially by fermentation.
酵素一种可使面粉糊或面团发大的制剂，尤指通过发酵，如酵母菌
10.
The Study on Characteristic and Production of a Novel Raw Starch Amylase from Marine Yeast Aureobasidium Pullulans;
海洋酵母普鲁兰类酵母一种新型生淀粉酶生产和特性研究
11.
SELECTION OF STRAINS WHICH CAN DIRECTLY FERMENT STARCH TO ETHANOL ──INTERGENUS PROTOPLAST FUSION BETWEEN Endomyces fibuligera AND Saccharamyces cerevisiae
淀粉直接发酵酒精的菌株选育──内孢霉酵母与酿酒酵母属间原生质体融合
12.
α-Amylase Gene Mutagenesis in Vitro and Expression in Pichia Pastoris;
α-淀粉酶基因的体外诱变及在毕赤酵母中表达
13.
Preparing Mealy Yeast Microbial Agent by the Technology of Lyophilization;
真空冷冻干燥技术制备酵母菌菌粉的研究
14.
Study on Mutation Conditions of High Alcohol-producing Yeast Fermenting Sweet Potato Meal Medium
地瓜生粉培养高产酵母菌诱变条件的实验研究
15.
a moist aromatic yeast-raised bread made with rye flour and molasses and orange rind.
潮湿的、芬芳的、酵母发酵的面包，由黑麦面粉加糖密和桔皮制成。
16.
made light by aerating, as with yeast or baking powder; often used as a combining form.
充气使变轻，例如用酵母或发酵粉；常用作构词成分。
17.
food made from dough of flour or meal and usually raised with yeast or baking powder and then baked.
由面粉或粗粉和成的面团做成，通常经过酵母或焙制粉发酵，然后焙烤而成。
18.
This paper introduced the changes of starch, protein, fat and other main compositions during rice wine fermentation, and the function of cooperative fermentation by yeast and Lactobacillus.
介绍了黄酒发酵过程中淀粉、蛋白质、脂肪等主要成分的变化及酵母和乳酸杆菌的协同发酵作用。