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1.
Studies on Classification and Quality Evaluation of Staple Chinese Steamed Bread;
中国馒头分类及主食馒头品质评价研究
2.
(2) Establishment of sensory evaluation system for quality of staple CSB by means of expertise investigation and statistics methods;
围绕主食馒头品质评价问题,开展专家咨询调查,以便建立主食馒头品质评价体系。
3.
Optimization of Production of Chinese Traditional Steamed Bread from Ultrafine Soybean Dregs Powder and Flour
中国传统主食馒头中添加超微细豆渣粉的最佳工艺研究
4.
We often eat some steamed bread, rice or noodles as the staple food,
经常吃一些馒头、米饭或面条当主食,
5.
Since this is China's wheat belt, steamed bread and noodles are the staples rather than rice.
因为地处中国小麦种植带的缘故,馒头和面条代替米饭成了主食。
6.
mantou@ is the Chinese name for a sweet food similar to bread.
馒头是中国的一种与面包很像的食品;
7.
Effect of Adding Wheat Bran Dietary Fiber on the Quality of Bread and steamed Bread
麦麸膳食纤维添加对面包和馒头品质影响
8.
These buns haven's been steamed long enough.
这一屉馒头欠火 。
9.
Steamed bread, rice and noodles.
馒头,米饭和面条。
10.
"Promise" vs."Steamed Bread": An Explanation from Mass Communication Functionalism;
《无极》vs.《馒头》:大众传播功能主义学的解读
11.
P: Steamed bread, please. I always enjoy eating it. And you?
(馒头。我总喜欢吃馒头,你呢?
12.
Steamed bread, please. I always enjoy eating it. And you?
(馒头。我总喜欢吃馒头,你呢?)
13.
Since the children do not like eating steam head, the mother dishes out it to make it attractive.
孩子不愿吃馒头,母亲便把它做成碟型以引起食欲。
14.
culture starter
(培养)起子,引子[如制造发酵食品(馒头、面包的菌体接种物]
15.
Social Learning of Chinese Food Security Regulation:A Case from the National Standard of Streamed bread in China;
中国食品安全规制政策的社会学习——以“馒头国标”为例
16.
Roles of Lactobacillus Paralimentarius 412 in Sourdough Fermentation and the Sensory Quality of Chinese Steamed-bread
类食品乳杆菌412对酸面团发酵及馒头感官品质的影响研究
17.
The Effect of Wheat Bran Fiber on Rheological Properties of Wheat Dough and Quality of Northern-Style Chinese Steamed Bread
麦麸膳食纤维对面团流变学特性及馒头品质的影响
18.
ADHERING TO THE TRADITIONAL CULTURE;RELYING ON INDEPENDENT SCI-TECH INNOVATION;PROMOTING THE INDUSTRALIZATION OF BUNS AS STAPLE FOOD;
坚持民族文化传统 依靠自主科技创新 推进馒头生产经营产业化