大米粉,rice flour英语短句,例句大全

大米粉,rice flour
1)rice flour大米粉
1.Development of the ice cream with rice flour添加大米粉的冰淇淋的研制
2.The gelatification characteristics of eight kinds of rice flour with different physicochemical indexes under different heating and cooling processes were studied by dynamic rheometre and the correlation between the physicochemical index and gelatification characteristic values of rice four was analyzed by SPSS software.利用动态流变仪考察了8种不同理化指标的大米粉在加热和冷却过程中胶凝特性的变化,并用SPSS统计软件对大米粉理化指标和凝胶特征值进行了相关性分析。
3.The properties of rice flour is important for rice food.测出粉 (浆 )温度及大米粉的粒度分布、损伤淀粉及不同温度下的保水力和溶解度等指标。

英文短句/例句

1.Effects of Amylose,Protein and Lipid on the Thermal Properties of Rice Flour直链淀粉、蛋白质及脂类对大米粉热特性的影响
2.Nutritional Evaluation of Rice Flour and Application for Growing-Finishing Pigs;大米粉在生长猪上的营养价值评定及应用
3.Rice measures more easily than flour.大米比面粉容易计量。
4.CSM [corn, soya, milk]玉米、大豆粉及乾酪混制成之粉状食品
5.Retrogradation Mechanism of Rice Starch Mixtures and Extruded Rice Pellets;大米淀粉混合物和挤压大米颗粒料的回生机理
6.Study on Rice Starch and Protein Extraction and Development of Gluten-free Rice Starch Bread;大米淀粉、蛋白的提取及无谷蛋白大米淀粉面包的研究
7.Meal made of ground corn or wheat and mesquite beans.糖炒玉米粉，炒粉用磨碎的玉米或大麦和软豆做成的食品
8.Study on the Relation between The Properties of Rice Starch and The Quality of Instant Rice Vermicelli;大米淀粉特性与方便米线品质关系的研究
9.Study of the corn-rice powder characteristic parameters in twin-screw extrusion process玉米和大米混合粉双螺杆挤压特征参数的研究
10.Corn and potatoes contain much starch.玉米和马铃薯含有大量淀粉。
11.Measurement of Rice Apparent Amylose Content by Near Infrared Spectroscopy大米直链淀粉含量的近红外光谱分析
12.Study on Technology of Produce Microporous Starch and Properties of Microporous Starch;大米多孔淀粉的制备及其性质的研究
13.Studies on Preparation and Properties of Ultrafine Rice Starch;超微细化大米淀粉的制备和特性研究
14.Breeding Report of High Starch Maize Hybrid "Jinongda 115"高淀粉玉米杂交种“吉农大115”选育报告
15.Comparative Analysis of Nutritional Composition between Genetically Modified Rice Enriched with Resistant Starch and Its Wild Type Rice抗性淀粉转基因大米和亲本大米营养成分的比较研究
16.The microstructure indicated that the structure of modified rice starch vanished after extrusion.超微结构表明挤压法制备的大米变性淀粉的淀粉结构已经消失。
17.Comparison of the physicochemical properties of two rice varieties starch and its modified starches两种大米淀粉及其磷酸酯淀粉理化特性的比较研究
18.flour of cereal (excl. of maize, wheat or meslin)谷物粉（不包括玉米粉、小麦粉或混合粉）

相关短句/例句

rice powder大米粉
1.By way of acid hydrolysis,the carbohydrate contained in rice powder was degraded into reducing sugars with low-molecular weight.在酸性条件下水解大米粉,其中的碳水化合物降解为分子量较小的还原糖,然后与碳酸铵反应,制备焦糖色素。
2.A series of solid base MgO materials were prepared by a new gel-templating route using the gel derived from rice powder as the template and Mg(CH3COO)2·4H2O as the MgO precursor.以四水乙酸镁为前驱体,以大米粉形成的凝胶为模板,采用新的凝胶-模板法制备了一系列的氧化镁材料,并用X射线衍射、扫描电镜、低温氮气吸附-脱附、X射线荧光分析、热重-差示扫描量热、CO2程序升温脱附和氨程序升温脱附等手段对样品进行了表征。
3.A mathematical model for uncertainty evaluation and analysis of factors affected by measuring uncertainty was established according to the principles for determining of rongalite in wheat powder and rice powder by HPLC and methods for uncertainty evaluation provided by Guide to Uncertainty Evaluation in Chemistry Analysis.目的:对高效液相色谱法测定小麦粉与大米粉中甲醛次硫酸氢钠的含量进行不确定度评定,为建立有效的质量控制方法提供参考。
3)rice starch大米淀粉
1.Preparation and properties of nanometer rice starch;纳米级大米淀粉的制备及性质
2.Effects of water soluble rice starch on ball miller condition;球磨条件对水溶性大米淀粉理化特性的影响
3.Purification and characteristics of rice starch;大米淀粉纯化工艺及其性质的研究
4)soybean-micelle大豆米粉
1.Study on the process of an instant food, soybean-micelle;方便大豆米粉的配方研究
5)rice protein pow der大米蛋白粉
1.The nutrition balanced rice protein nutrientbiscuitw asprepared in which the rice protein pow derw as used as a m ain ingredient.２的大米蛋白粉，以其为主辅料研制了营养素平衡的大米蛋白营养饼干。
6)waxy rice starch蜡质大米淀粉
1.Effects of dynamic high pressure microfluidization on physico-chemical properties of waxy rice starch动态超高压微射流对蜡质大米淀粉理化性质的影响
2.This paper studies the property of waxy rice starch .对蜡质大米淀粉的性质进行了研究,结果发现:与普通大米淀粉相比,蜡质大米淀粉的透明度要高,透明度随时间的稳定性要好;在几种介质中,蜡质大米淀粉均无沉降现象发生,常温稳定性较好;在蒸馏水中,蜡质大米淀粉在蒸馏水中经过两次冻融循环的析水率较高,在其他介质中均表现出了较好的冻融稳定性;淀粉糊为假塑性流体,不抗剪切,几种介质对粘度产生了不同的影响。