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- 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。
- I never examine oR think of far past of me. 我从来不反思或想起很久以前的自己。
- It was my past of unatoned sins. 还有我罪孽未赎的过往。
- My mother tells me about the past of my family. 我妈妈告诉我关于我家过去的一些事。
- Okay, bad of, can do everything past of. 好的,坏的,什么都会过去的。
- 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
- pasting of starch [化] 淀粉的糊化
- 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。
- The totality of such events in the past of an individual or a group. 阅历个人或团体在过去所经历的这样事件的总和
- Make a paste of flour, fat and water. 把面粉,油脂和水混合制成糊状物。
- It was researched by RVA and DSC that the effect of three kinds soluble soybean polysaccharides SSPS, SSPS-G1, SSPS-G2 - on pasting property of starch. 利用快速粘度分析法(RVA)和差方扫描量热法(DSC)研究三种水溶性大豆多糖SSPS、SSPS-G1、SSPS-G2对淀粉糊化特性的影响。
- Edit Paste of a native format object. 本机格式对象的编辑粘贴。
- The results of categorization of wholemeal,flour,and starch are not identical,showing that other components of wheat kernel have important influence on pasting property of starch. 以全麦粉、小麦粉和淀粉的膨胀体积和粘度参数进行聚类分析,结果表明:不同处理形式下所得小麦品种聚类结果并不一致。这说明,小麦籽粒中其它组分或样品粒度对淀粉糊化特性有重要影响。
- Five wheat cultivars with different gluten were used for investigating the difference of stirring number (SN) and other pasting properties of starch by Rapid Visco Analyser (RVA). 以5个小麦品种为材料,利用快速粘度分析仪(RVA)研究了不同筋力品种间搅拌值的差异及搅拌值与其它淀粉糊化特性指标的关系。
- The results were that they could obviously influence the pasting property of starch, but the effects were different, and SSPS-G1 and SSPS-G2 were better than SSPS. 结果表明:它们均能显著影响淀粉的糊化特性,但作用效果不同,SSPS-G1与SSPS-G2对淀粉糊化特性的影响更显著。
- This is because the easy-to-Ginkgo gelatinization of starch. 这是因为,白果的淀粉易于糊化。
- Our results prove that the viscosity stability of hot pasting and the viscosity and stability of cold pasting of carrot starch are higher than those of cassava starch, although its pasting temperature is higher than the cassava starch. 结果显示,虽然胡萝卜淀粉糊的糊化温度较高,但粘度热稳定性和粘度冷稳定性明显比木薯淀粉糊高;而且冻融稳定性胡萝卜淀粉糊要强于木薯淀粉糊。