Other Ingredients : Cellulose ( Plant Origin ), Gelatin, Silica, Vegetable Magnesium Stearate.

  • 植物纤维素, 凝胶, 二氧化硅, 植物硬脂酸镁.
  • 来源:网络文摘精选更新时间:2025-01-18 15:47:15

  • 重点词汇
  • magnesiumn.[化]镁(金属元素);
  • stearaten.硬脂酸盐;
  • ingredientsn.(混合物的)组成部分( ingredient的名词复数 );(烹调的)原料;(构成)要素;因素;
  • otheradj. 别的;其他的;(两个中的)另一个;其余的;
  • silican.硅石,二氧化硅;硅氧;
  • vegetablen.蔬菜;植物人;
  • plantn.植物,草木;设备;工厂;庄稼;
  • cellulosen.细胞膜质,纤维素;(用于制作涂料、漆等的)纤维素化合物;
  • gelatinn.凝胶,白明胶;
  • 相关例句
1、

Conclusion Gelatinase A may play an important role in the progression of primary hepatocellular carcinoma.

结论明胶酶A在原发性肝癌的进展中可能起重要作用.

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2、

Mix the gelatine powder and sugar into hot water.

把鱼胶粉、糖及热水混和.

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3、

Double side anti-static gelatine coating substrate; Used for producing printing film and movie film, etc.

双面涂布防静电明胶底层; 用于生产印刷胶片、电影胶片等.

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4、

Add the warm gelatine mixture into the cream and beat until the stiff peak forms.

将吉利液加入,然后搅拌干硬性发泡.

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5、

Melt the gelatine powder with hot water. Stir into raspberry.

鱼胶粉与热水调至溶解, 拌入覆盆子液中.

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6、

Heat the gelatine until dissolved.

加热直到溶解.

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7、

Mix gelatine with lime juice and hot water.

鱼胶粉用水及青柠汁拌溶.

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8、

Soak the gelatine sheets in 5 tablespoon of water for 10 minutes till soft.

将吉利片放到5大勺水里浸泡10分钟直到软身.

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9、

Photography All Photographic film uses gelatine and some high quality photo papers.

摄影胶片全部采用明胶和一些高品质的相纸.

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10、

Use a little milk to soak the gelatine powder first.

吉利丁先用少许牛奶浸泡开.

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11、

Add the gelatine powder into rose syrup, stir over boiling water until dissolves. Leave to cool.

把鱼胶粉加入玫瑰液体中, 隔著沸水调拌至溶化,置凉.

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12、

Dissolve gelatine in got water and beat into the cheese mixture.

鱼胶粉溶于热水中,打入芝士混合物内.

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13、

Stiffen the cream by adding gelatine.

通过增加白明胶使奶油变硬.

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14、

The steep rise is due to intensive starch gelatinization.

粘度的快速增加主要是由于淀粉强烈的糊化作用.

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15、

Gelatinization characteristics of potato using as auxiliary material for beer were studied.

研究了马铃薯用作啤酒辅料的最佳糊化工艺.

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16、

Make starch molecules hydration and dissolved in a Word, call it the gelatinization process of starch.

使淀粉分子水合和溶解,总的来说, 称之为淀粉的糊化过程.

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17、

The temperature gelatinization, viscosity and stability of frozen and melt of the product are determined.

并测定了产物糊化温度 、 粘度、冻融稳定性等特性.

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18、

There is no prominent change of gelatinization properties during ohmic heating.

淀粉溶液在通电加热时其糊化特性无明显变化.

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19、

Hot water will geLatinize starch.

热水将使淀粉变成胶状物.

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20、

D . gelatinize reseaus and jumbo roll.

涂胶网纹辊大细.

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