1、

The results indicated that the optimal components of free medium for Ascomycetes SD-9701 producing red pigment was rice flour 20 g, yeast power 5 g and water 1 000 mL.

结果表明,子囊菌SD-9701菌株产红色素的最佳无盐培养基配方为:大米粉20g/L,发酵粉5g/L,H2O1000mL。

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2、

It can eliminate adhesion stress of noodle organization, reduce rate of broken and wetted flour, enhance rate of quality goods; furthermore, it can restrain the acid of noodle.

它可改良面条组织的粘结力,减少断头率和湿面回头率,提高正品率,还对挂面的酸度有抑制作用。

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3、

The Flour Industry, Face the Bromic Acid Potassium Ending Straightly

面粉业直面溴酸钾终结

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4、

During baking, bromates are completely reduced to bromides with no bromination of flour constituents. any of the salts of hydrobromic acid; used as a sedative.

在焙烤过程中,不用通过面粉各组分的溴化作用,溴酸盐也会全部彻底地还原成溴化物。

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5、

Wheat Flour As a Adjunct Used in Brewhouse

小麦粉作啤酒辅料

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6、

The System algorithm mainly includes image pre-processing algorithm and the recognition and measurement of brans in flour algorithm.

系统的实现算法主要包括面粉图像的预处理和麸星的识别与测量算法。

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7、

The baker contracted for a load of flour.

面包师订了买一车面粉的合同。

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8、

Application of chain coupling in flour-making shop

链条联轴器在制粉车间的应用

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9、

Mix cake flour& custard powder, pass through a sieve, then add to the hot liquid. The mixture could be a little dry.

面粉和吉士粉混合并过筛,倒入前面的热液体,轻轻搅拌。这时比较干。

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10、

On the base of the analysis of the law of flour flow, this paper introduces the design thinking, design calculation and structure properties of the unequal pitch screwy feed appliance used in a flow baling press.

本文在分析物料运动规律的基础上,介绍了一种面粉包装机用的不等距螺旋供料器的设计思路、设计计算及结构特点。

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11、

Influence of waxy maize flour on dough and soft roll

糯玉米粉对软质面包面团及面包品质的影响

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12、

Substitute Wollastonite Flour for Barium Sulfide to Produce Alkyd Putty

硅灰石粉代硫酸钡制醇酸腻子

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13、
14、

Effects of thawing methods on the biaxial extensional viscosity of wheat flour dough

解冻方式对小麦面团双轴拉伸黏度的影响

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15、

The fermentation of lactic acid by rye bran flour was studied here.

最后,论文对黑麦麸皮生粉乳酸发酵进行了研究。

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16、

The technology and equipment for manufacture of bran flour that can be used as a component of low carbon bran were discussed.

探讨了可作为低碳面粉组合的麸皮面粉的制作工艺、设备。

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17、

The experimental results indicated that grain powder and water had strong regulating functions of chemical compositions& physical properties of fermented grains and bran flour had strong regulating functions of physical properties of fermented grains.

实验结果表明,粮粉和水对粮糟的物理特性和化学组分具有较强的调节作用;糠对粮糟的物理特性有很强的调节能力。

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18、

Coarsely ground wheat mixed with bran. Flour is made from wheat in a mill.

粗面粉混有麸子的粗制面粉面粉是在面粉厂用麦子磨成的。

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19、

By adding different proportions of food fiber from wheat bran into flour, the effects on the cooking quality of noodles were analyzed.

通过添加不同比例的麦麸膳食纤维于面粉中,分析其对面条烹煮品质特性的影响。

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20、

Application of Flour Brightener and Effective Factors of Brightening Effect

面粉增白剂的应用及增白效果的影响因素

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