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- This is because the easy-to-Ginkgo gelatinization of starch. 这是因为,白果的淀粉易于糊化。
- Heat up the mixture to bring out the gelatinization of starch in flour. 用在烘焙上就解释为将面粉加水加热,使产生淀粉糊化。
- The gelatinization of starches means that the inner structure of starch grains in water during heating will change from order states to disorder. 摘要淀粉凝胶化是水中淀粉粒在加热过程中,淀粉颗粒内部结构由有序状态转变为无序状态。
- Made from, rich in, or consisting of starch. 由淀粉制成,富于或含有淀粉的
- A potato consists mainly of starch. 马铃薯的主要成分是淀粉。
- Behavior of Starch Dispersions under Pressure. 压力下淀粉色散行为。
- gelatinization of starches 淀粉凝胶化
- Conversion of starch to sugars by the action of enzymes or acids. 淀粉分解通过酶或酸的作用把淀粉转变为糖
- Green banana pulp contains large of starch and resistant starch. 摘要青香蕉含有丰富的淀粉和抗性淀粉。
- The perisperm cells with flat walls are full of starch grains. 外胚乳细胞壁平直,细胞内充满淀粉。
- Microwave treatment increased the gelatinization transition temperatures and the gelatinization temperature range of starches. 小麦淀粉经处理后糊化起始温度升高、黏度降低,但其黏度曲线不改变。
- Waston H A. Determination of starch gelatinization temperature[J]. Methods in Carbohydrate Chemistry, 1964(4):240. 张燕萍.;变性淀粉制造与应用[M]
- The correlations between wheat starch gelatinization property and wheat starch granule diameters of starch types A and B(D_(A)and D_(B)) were evaluated. 本文探讨了小麦淀粉颗粒A型和B型直径的大小及颗粒形态对其糊化特性的影响。
- The starch's basic characteristics are gelatinization and ageing which produce important influence on technological art,quality and taste of starch food. 淀粉的最基本特性是糊化和老化,它对淀粉质食品的加工工艺、质量和风味有极重要的影响。
- The gelatinization of dorsal side is the best;its cells are destroyed totally, leaving the puff, flocculent material. 背部糊化最好,细胞完全崩解为絮状或小块状的蓬松物质;
- The swell and solubility of starch decreased in the presence of lipid,it change the temperature and enthalpy of gelatinization,and also have an effect on rheological proper... 脂质存在会使淀粉溶胀性和溶解性降低,改变糊化温度和热焓,对淀粉流变性质也会产生影响。
- The gelatinization of wheat flour paste using traditional heating and microwave was compared. 对传统加热糊化和微波糊化小麦面浆的过程进行了比较。
- Eating qualities of starch silk such as gelatinization degrees and losing rates of vermicelli were lineraly correlated with the change of the water-insoluble amylose content. 不溶性直链淀粉含量的增加导致粉丝的糊化度下降,溶出率增加,食用品质下降.
- Oyster of Tonga of donkey-hide gelatin of the rhizome of Chinese goldthread, fry jujube benevolence. 黄连阿胶汤加牡蛎、炒枣仁。
- Tannin One of a mixed group of substances that, as defined by industry, precipitate the gelatin of animal hides to form leather. 鞣质:工业上用于将动物的兽皮中的明胶沉淀出来而炼成皮革的混合物材料之一。