1.
a jellied candy coated with sugar crystals.
凝成胶状的糖果，外面有一层结晶糖。
2.
intermediate sugar mixer
二号糖膏搅拌结晶槽
3.
At what temperature does sugar crystallize?
糖在什么温度下结晶？
4.
The Study on Process of Xylitol Crystallization from the Broth;
由木糖醇发酵液制备木糖醇结晶体的研究
5.
Why polysaccharides exist as granules instead of crystals?
为何多糖是以颗粒形式出现而非结晶?
6.
Study of Calcium Carbonate Crystal in Chitosan;
壳聚糖基质中碳酸钙结晶生长的研究
7.
Nonlinear Model Predictive Control of the Cane Sugar Crystallization Process;
煮糖结晶过程的非线性预测控制研究
8.
Control System of Sucrose Crystal Process Based on Neurosystems
基于Neurosystems的蔗糖结晶过程控制系统
9.
Study on the decoloration technology of the L-rhamnose crystallized mother solution
L-鼠李糖结晶母液的脱色工艺研究
10.
Effects of Micronization on Crystal Structure and Enzymatic Hydrolysis of Corn Starch
细微化对玉米淀粉结晶结构和糖化效果的影响
11.
Studies on Separation and Purification of Curdlan with Cyclic Ultrafiltration-Solvating Out Crystallization;
循环超滤—溶析结晶法分离纯化凝胶多糖的研究
12.
The Research on the Effect of Some Reagent to Purify Sugarcane by Crystallization;
若干助剂对结晶法纯化甘蔗糖作用的研究
13.
Technology Studies of Continuous Crystallization Tower Manufacturing High Purity Crystalline Maltose
连续结晶法生产高纯度麦芽糖工艺的研究
14.
Application of BP Neural Network in Sugar Crystal Process Model Establishment
BP神经网络在煮糖结晶过程建模的应用
15.
Components Analysis on Mother Liquor After Calcium Gluconate Crystallizing and Utilization
葡萄糖酸钙结晶后母液成分分析及利用
16.
The functional characters and applications of xylose crystal--A non-calorie sweetener
无热量甜味料——结晶木糖的性质功能和应用前景
17.
It has only limited solubility (about 21 g per 100 g water) and crystallizes in concentrated milk products.
乳糖的溶解度有限（每100g水可溶21g乳糖）,并在浓缩中结晶。
18.
Effects of Xylitol-aldehyde Compounds on Crystalline Structures and Crystallization Behaviors of Polyethylene
木糖醇醛类化合物对聚乙烯结晶结构及性能的影响