1、
The effects of formalin added during malting on the qualities of barley and malt were studied.
研究了制麦过程中甲醛溶液的添加对大麦和麦芽品质指标的影响.
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2、
The speciality and method of wheat malting and process of roasting were studied.
探讨了小麦制麦工艺的特性、制麦方法及焙烤工艺.
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When grain is allowed to germinate for malting purposes, starch is changed to dextrine and dextrose.
为进行麦精处理使粮食发芽时, 淀粉变成浆糊和葡萄糖.
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