1.
Studies on the New Processing Technology and the Extruded Snacks of Potato Granules;
马铃薯颗粒全粉加工新工艺及挤压膨化食品研究
2.
Kernel Quality Properties and Extrusion Characteristics of Maize Varieties;
玉米品种籽粒品质与挤压膨化特性研究
3.
The Experimental Studies on Quality of Oil and Cake Based Dry-Extrusion Rapeseed;
干法挤压膨化菜籽油脂及粕品质的试验研究
4.
Study on Extrusion Technology for Increase of Soluble Dietary Fiber Content in Sweet Potato Residues
挤压膨化提高甘薯渣中可溶性膳食纤维含量的研究
5.
Studies on Extrusion Processing Technique for Blood Meals;
血粉挤压膨化加工对血粉品质及系统参数影响规律的试验研究
6.
Study on the Effects of Twin-Screw Extrusion Expansion System on the Nutritional Quality of Soybean Meal
双螺杆挤压膨化对豆粕营养品质影响规律的研究
7.
Influence of extruding parameters on the product's water absorption index analyzed by response surface methodology
响应面法分析工艺参数对麦麸挤压膨化产品吸水特性的影响
8.
A Review on Action and Change of Water during Food Extrusion Process
食品挤压过程中水分的作用及变化研究进展
9.
Studies on Extrusion Processing Technique for Blood Meals and the Improvement Ofextruder;
挤压膨化血粉加工工艺研究及膨化机的改进
10.
Effect of Extrusion and Expansion of Rice on Traditional Alcohol Fermentation
大米挤压膨化对传统酒精发酵的影响
11.
Basely Study on Extruded Soybeans Used as Solvent-Extraction;
用于浸油的大豆挤压膨化的基础研究
12.
Experimental Study on Process Parameter of the Cereal Extruder;
谷物挤压膨化机工艺参数的试验研究
13.
die ,extrusion, for extruding presses for the manu-facture of macaroni, spaghetti or the like
挤压模,空心面、实心面或类似食品,挤压机用
14.
Study of Perfecting Extrusion Parameters on Chicken Meat with RSM;
利用响应面法优化鲜鸡肉挤压食品工艺条件的研究
15.
Study on extrusion processing properties of wheat germ and its physicochemical properties
麦胚芽挤压膨化加工特性及其理化性质研究
16.
The Parametric Modeling of Extruding Taper Screw Rod Based on Pro/TOOLKIT
基于Pro/TOOLKIT的挤压膨化锥形螺杆参数化建模
17.
Influence of Twin-Screw Extrusion on Millet Pasting Property
双螺杆挤压对膨化小米糊化特性的影响研究
18.
Research on extrusion process of banana and change of quality and structure
香蕉挤压膨化处理工艺及其质构变化研究