- 更多网络例句与谷粉制的相关的网络例句 [注：此内容来源于网络，仅供参考]
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The total flavonoids content of peanut hulls of different sources were evidently different,those peanut hulls contained more total flavonoids from Shandong province,higher maturity and raw. This suggested that attention should be paid to the choice of peanut hulls as medicine materials. 3.The optimized extraction technology conditions considering the two indices of total flavonoids andβ-sitosterol were: the peanut hulls were extracted by 95% acohole 6 times of the hulls weight refluxing for 2 hours first,and extracted by 70% acohole 4 times of the hulls weight refluxing for 2 hours at the temperature below 80℃successionally,then the concentrate was dried vacuumizedly with the additament of starch 2% of the concentrate weight after the extracts were fitrated,united and concentrated. 4.The dried extract powder possessed high hygroscopy and low fluidity,but the weight variation of capsule contents could comply with the requirement of CP if it was mixed with dextrin and granulated by sieving 40 meshes using 95% ethanol as the wetting agent,and filled into capsules after dried below 60℃.The critical relative humidity of the granules was about 63%.
不同来源的花生壳总黄酮含量有较大差异，山东产区、成熟度高的及未经炒制的花生壳总黄酮含量较高，提示作为药材时应注意选择； 3、兼顾总黄酮及β-谷甾醇的最佳提取工艺为：先以95%乙醇6倍量加热回流提取2小时，再以70%乙醇4倍量80℃以下回流提取2小时，提取液过滤、合并、浓缩，加2%淀粉60℃以下减压干燥； 4、浸膏粉吸湿性大，流动性差，但加糊精并以95%乙醇为润湿剂、过40目筛制粒，60℃以下烘干后填充胶囊，可保证装量差异符合要求；颗粒临界相对湿度约为63%。
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The properties of gluten vary with its composition, which differs according to the source. Thus, doughs range from soft and extensible to tough and elastic, depending on the gluten in the flour s.
谷蛋白的来源不同，其组成及性质亦异，因此各种谷类磨成的粉，其烘焙性质各不相同，如不同种的面粉制得的生面团有的软而有延性，有的硬而有弹性，有的介于二者之间。
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Take gluten flour as the main raw material,based on its good function and nutrition characteristic,the series vegetarian gluten protein food is developed through the moderate modification to improve gluten protein workability.
以谷朊粉为主要原料，在充分利用其良好的功能和营养特性基础上，通过适度变性改善面筋蛋白的加工性能，开发研制即食面筋片、卤制面筋条和膨化面筋休闲食品等系列素食蛋白食品。
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Take gluten flour as the main raw material, based on its good function and nutrition characteristic, the series vegetarian gluten protein food is developed through the moderate modification to improve gluten protein workability.
以谷朊粉为主要原料，在充分利用其良好的功能和营养特性基础上，通过适度变性改善面筋蛋白的加工性能，开发研制即食面筋片、制面筋条和膨化面筋休闲食品等系列素食蛋白食品。
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Bread made with wheat flour is the standard against which breads made with nonwheat flours are measured.
在研究工作中，以小麦粉制的面包为对照的标准，测定了非小麦谷粉制作的面包。
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The properties of gluten vary with its composition, which differ s according to the source. Thus, doughs range from soft and extensible to tough and elastic, depending on the gluten in the flours.
谷蛋白的来源不同，其组成及性质亦异，因此各种谷类磨成的粉，其烘焙性质各不相同，如不同种的面粉制得的生面团有的软而有延性，有的硬而有弹性，有的介于二者之间。
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The analysis of the effect of N,P and K on amylose content ;2. Flour samples were taken from different sections of flour stream in a flour milling process,and the amylose content s in the flour samples were determined.
在同一生产线上对同一品种小麦按加工系统取制面粉样品，测定各粉样的直链淀粉含量；选择部分样品在其中添加整个粉路中最具代表性的系统面粉制成的谷朊粉，使各样品蛋白质含量相等、质量接近，在这种的前提下，研究直链淀粉含量对面条品质的影响。
- 更多网络解释与谷粉制的相关的网络解释 [注：此内容来源于网络，仅供参考]
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grist mill：磨坊
grist 制粉用谷类;谷粉;酿造用的碎麦芽 | grist mill 磨坊 | gristle 软骨
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Muesli：由碎谷、干果和坚果制的早餐食品
300146 燕麦粥 Oatmeal | 300177 由碎谷、干果和坚果制的早餐食品 Muesli | C300041 油茶粉 oil flour powder
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farinaceous：谷粉制的
farina 谷粉 | farinaceous 谷粉制的 | farinose 产粉的
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farinaceous：谷粉制的/粉状的/含淀粉的
farina /谷粉/粉末/淀粉/ | farinaceous /谷粉制的/粉状的/含淀粉的/ | farinha /木薯粉/
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farinaceous：粉状的;谷粉制的;麦粉的;含淀粉的
farina tritici 小麦粉 | farinaceous 粉状的;谷粉制的;麦粉的;含淀粉的 | lactofarinaceous 一种由乳与谷粉调制成的食物
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farinose：产粉的
farinaceous 谷粉制的 | farinose 产粉的 | farkleberry 白莓