1.
Effects on Different Type Cytoplasms of Aegilops to Viscosity Parameter of Starch Andpentosans in Wheat Kernels;
山羊草属不同种间细胞质对小麦淀粉粘度参数和戊聚糖含量的影响
2.
An amylograph is a rotational torsion viscometer.
淀粉糊粘度图示仪是一种旋转的扭转粘度计。
3.
Method for determination for viscosity of starches
GB/T12098-1989淀粉粘度测定方法
4.
EFFECT OF CARBOXYMETHYL STARCH WITH LOW DEGREE OF SUBSTITUTION ON THE ADHESION BEHAVIOR TO TEXTILE FIBERS
低取代度羧甲基淀粉对纤维粘附性能
5.
The Falling Number test and an arnylographic assay are the most important tests to assess the baking properties of rye flour.
下降数实验和淀粉糊粘度图示仪分析都是评价黑麦面粉陪烤特性的最重要的实验方法。
6.
The viscosity-building (thickening) power of starch is realized only when a slurry of granules is cooked.
只有当淀粉浆液被蒸煮时淀粉粘度的增加才会表现出来。
7.
Effect of expanding on in-vitro protein digestibility and starch gelatinization of feedstuff
膨化参数对饲料淀粉糊化度和蛋白质体外消化率的影响
8.
The result shows that: the viscosity of the acorn starch increased with the increase of concentration but decreased as the temperature went up.
酸碱都能不同程度地降低橡实淀粉的粘度; 温度升高,橡实淀粉的粘度逐渐降低;
9.
THE STUDY OF THE PREPARATION OF CARBOXYMETHYL STARCH OF HIGH DEGREE OF SUBSTITUTION AND HIGH VISCOSITY
高取代度、高粘度羧甲基淀粉醚制备的研究
10.
Study on the factors effecting the viscidity and transparency of sodium hypochlorite oxidized starch
次氯酸钠氧化淀粉粘度和透明度影响因素研究
11.
Method for determination of cereal and starch gelatinization properties using a viscograph
GB/T14490-1993谷物及淀粉糊化特性测定法粘度仪法
12.
Study on Properties of Low Viscosity Octenyl Succinic Anhydride Modified Starch;
低粘度辛烯基琥珀酸淀粉酯的性质研究
13.
Differences and Effects of Cultivation Techniques on Starch Viscosity in Waxy Corn;
糯玉米淀粉粘度差异及栽培措施调控效应
14.
Application and Market Trend of High Viscosity Carboxy Methyl Starch Sodium;
高粘度羧甲基淀粉钠的应用和市场前景
15.
Synthesis and Application of Quaternary Ammonium Cationic Starch with Low Viscosity
低粘度季铵型阳离子淀粉的合成与应用研究
16.
Study on preparation and performance of high viscosity carboxymethyl corn starch
高粘度羧甲基玉米淀粉制备及其性能研究
17.
Study on preparation of low viscosity octenyl succinic starch by oxidation reaction
氧化法制备低粘度辛烯基琥珀酸淀粉酯的研究
18.
Study on preparation and viscosity properties of microwave modification corn starch
微波改性玉米淀粉的制备及其粘度性质的研究