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- Drying temperature was one of the most important factors that would affect the properties of edible wheat gluten films. 干燥温度是影响谷朊粉可食性膜性能的一个重要因素。
- Drying temperature was one of the most important factors that affect the properties of edible wheat gluten films. 干燥温度是影响可食性谷朊粉膜性能的一个重要因素。
- Effects of drying temperature on the properties of edible wheat gluten film 干燥温度对可食性小麦面筋蛋白膜性能的影响
- Influences of formation conditions to the properties edible wheat gluten films 制膜条件对谷朊粉可食性膜综合性能的影响
- edible wheat gluten film 小麦谷朊粉可食性膜
- The Influences of Drying Temperatures to the Properties Edible Wheat Gluten Films 干燥温度对可食性谷朊粉膜性能的影响
- Effects of Drying Temperature on Properties of Wheat Gluten Films 干燥温度对谷朊粉膜性能的影响
- Development of Wheat Gluten Films and Improvement of Its Humidity-resistance 小麦面筋蛋白膜的研制及其耐湿性的改善
- The results showed wheat gluten, when under appropriate conditions, would make edible films with good mechanical and barrier properties. 结果表明:小麦面筋蛋白在适当的条件下可制成具有符合机械性能及阻隔性能要求的可食性膜纸。
- Any of several simple proteins derived from rye or wheat gluten. 麸朊从黑麦或小麦面筋中提取的一种粗蛋白
- The effects of many factors on properties (barrier properties, and mechanical properties) of edible films prepared with wheat gluten(WG)and plasticizer (glycol) were investigated in present paper. 以小麦面筋蛋白(WG)为原料,研究了各因素对以乙二醇为增塑剂所制小麦面筋蛋白膜的各项性能(通透性、机械性能)的影响。
- You may add Wheat Gluten into All-purpose Flour to substitute Bread Flour. 中筋面粉若添加小麦蛋白,可以用来代替高筋面粉。
- So one theory is that it may have been added to the wheat gluten on purpose. 所以有可能这些是故意添加进麦麸中的。
- The agency says it is also testing all shipments of wheat gluten from China. 他们说也正在对所有来自中国进口的麦麸质进行测试。
- This paper has introduced extraction and peculiarity of wheat gluten. 介绍了小麦面筋的制[取热系统]以及相关特性。
- The extractions of glutenin and gliadin from vital wheat gluten were investigated. 以谷朊粉为原料;提取了麦谷蛋白和麦醇溶蛋白.
- The effects of adding two proteins (glutenin and gliadin) purified from wheat gluten on the rheological properties of wheat doughs were investigated. 摘要利用谷朊粉提取分离的2种蛋白(麦谷蛋白和麦醇溶蛋白),作为2种面粉品质改良剂,研究了它们对不同种小麦粉面团流变学特性的影响。
- Adding vital wheat gluten 5%,SSL and CSL 0.5%,buckwheat steamed bread will be made with high quality. 为了生产出高品质的荞麦馒头;可添加5%25的谷朊粉;0.;5%25SSL和CSL。
- This paper generalizes the properties of wheat gluten and summarizes application of wheat gluten in food industry. 概括了小麦面筋蛋白的特性,并总结了小麦面筋蛋白在食品工业中的应用。
- It is indicated that dispersant A accelerates wheat gluten to disperse in water and form homogeneous emulsion. 结果表明:采用分散剂A可以使小麦面筋蛋白分散于水中并形成均匀的乳液。