1.
Stability of mixed thickener from apple-pear compound juice
苹果梨复合果汁饮料复配增稠剂的稳定性研究
2.
Rheologicai Properties of Gel Ink with Composite Thickening Agents
复配增稠剂对中性墨水流变性能的影响
3.
Study on Effect of Mixed Thickeners on Water Holding Capacity of Stirred Yoghurt
增稠剂的复配对搅拌型酸乳持水性的影响研究
4.
The Effect of Thickening Agent on the Coating Color and Coating Film Characteristic of Multi-pigment Formulation
增稠剂对多颜料配方涂料及涂层性能的影响
5.
The Application of Viscosity-modifying Admixture to PVA Ultra Ductile Fiber Reinforced Cementitious Composites;
增稠剂在PVA超高韧性水泥基复合材料中的应用
6.
It is based on high viscosity index mineral base oil and a mixed lithium/calcium soap thickener.
它由高粘度指数矿物基础油和锂/钙混合皂基增稠剂配制而成
7.
Ingredients:water,almond,xyitol,emulsifier,sodium tripolyph-osphate,thickening agent,ace-k,flavouring essence.
配料:水、杏仁、木糖醇、乳化剂、三聚磷酸钠、增稠剂、安赛蜜、食用香料。
8.
Dense stereo matching by region growing based on disparity space sampling
基于视差空间采样的区域增长稠密立体匹配算法
9.
The viscosity reduction rate is over 85% at 240℃, 24hr, with catalyst accounting for 0.2% and toluene for 0.1%.
与助剂甲苯复配，进行了稠油化学降黏的强化实验。
10.
The Effects of Carbamide Peroxide Bleaching Gel with Different Thickening Agents on Enamel and Restorative Material;
不同增稠载体的过氧化脲漂白剂对釉质和修复体影响的实验研究
11.
Research of Mechanism and Thickening Effect in Hydrophobe-modified Ethoxylated Urethane
聚氨酯缔合增稠剂增稠机理及增稠效果研究进展
12.
electrolyte sensitive thickener
电解质敏感的增稠剂
13.
chemically-modifying natural thickener
化学改性天然增稠剂
14.
Thickening and Gelling Agents for Food Processing(Ⅲ) Thickeners Originated from Plant
食品加工中的增稠剂(三) 植物来源的增稠剂
15.
Synthesis of Hydrophobe-modified Ethoxylated Urethane and Research of Thickening Effect
聚氨酯缔合增稠剂的合成及增稠效果研究
16.
Thickening and Gelling Agents for Food Processing(Ⅱ) Thickeners Originated from Animal
食品加工中的增稠剂(二) 动物来源的增稠剂
17.
Thickening and Gelling Agents for Food Processing(Ⅰ) Application Technology of Food Thickener
食品加工中的增稠剂(一) 食品增稠剂的应用技术
18.
Sometimes the old dark brown blood collects over time from repeated hemorrhage in a cystic space in the ovary and produces a so-called" chocolate cyst".
发生在卵巢反复出血，卵巢体积增大，形成囊腔，内含粘稠的咖啡色液体，称之为巧克力囊肿。