1.
Effect of chestnut powder on bake quality and anti-aging of bread
板栗粉对面包老化及品质影响的研究
2.
The result showed that optimum of chestnut powder for bread had no bad effect on the properties of bread was5%.
结果表明板栗粉在5%用量下,对面包品质具有较好的作用。
3.
The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper.
通过对面筋、质、伸、烤试验,研究比较板栗粉对面包焙烤质量的影响。
4.
Studies on the Physicochemical Characteristics of Chestnut Starch and the Development of Chestnut Product;
板栗淀粉的理化特性与板栗产品开发研究
5.
Research on the Retrogradation of Chestnut Production and the Preparation of Chestnut Resistant Starch;
板栗制品的老化研究和抗性淀粉制备
6.
Effect of xenia on fruit quality of chestnut
花粉直感效应对板栗果实品质的影响
7.
Techniques of Ethanol Fermentation by Chestnut Starch
板栗淀粉发酵生产乙醇工艺技术研究
8.
Relationship Between Starch Pasting,Amylose Content and Starch Granule Size in Different Chinese Chestnut Variety Groups
板栗淀粉糊化特性与淀粉粒粒径及直链淀粉含量的关系
9.
Chestnut starch was purified.
通过对板栗淀粉的纯化和有关成份测试 ,探索板栗淀粉加工特性指标。
10.
Studies on Pollen Morphology,Germination Rate and Fruit Characteristics of Castanea mollissima in Yunnan
云南板栗花粉形态、萌发率和果实特性的研究
11.
Key Processing Technology and Functional Property of Cooked Chestnut Powder
板栗熟粉加工关键操作及其功能特性研究
12.
Study on the Pollination and Seed-setting Characteristics of the Main Chestnut Cultivars in Hebei Province
河北省主栽板栗品种(系)授粉结实特性研究
13.
Effects of pollination tree and pollen vitality on fruiting rate and seed-setting rate of Castanea mollissima
授粉树与花粉活力对板栗结实率和坐果率的影响
14.
The Study on Pollen Morphology,Germination Rate and Fruit Characters of the Chestnut in Yunnan
云南板栗花粉形态和萌发率及其果实特性的研究
15.
The Effects of Two Chemicals for Inhibiting Male Flower of Castanea mollissima and Factors Affecting the Pollen Germination Rate
2种喷花疏雄药剂对板栗花粉发芽率影响的研究
16.
It gives me the shudders.
((口语))它使我战栗。
17.
Preliminary Research on A Fine Local Variety of Castanea mollissima Blume
板栗优良地方品种——魁栗的初步研究
18.
pull the chestnuts out of the fire
火中取栗--替人冒险