查询词典 gluten-fibrin

Elimination of potentially allergenic foods such as gluten has been tried on autistic children with mixed results.

消除潜在的致敏食物，如面筋一直试图对自闭症儿童的结果好坏参半。

Milling wheat wanted gluten = 25 protein = 13 moisture = average .kadi askar district-1st st., syrian arab republiccontact person mr.

Q*~{'d.k3M5c9Q+N福步外贸论坛是中国最大的专业外贸论坛，致力于打造全球最具人气、最实用的外贸社区。

It shows that protein content is the base factor for good breadmaking quality,but the relative content of gluten,especially the high-molecular-weight glutenin subunit and glutenin macropolymer are more important for bread-making quality.

与粗蛋白含量相比，谷蛋白的相对含量，尤其是高分子量谷蛋白亚基的相对含量及谷蛋白大聚合体的相对含量对面包烘烤品质的影响更大。

Sprouting wheat ; gluten strength ; breadmaking quality

发芽小麦；面筋强度；烘焙品质

Aqua, Sorbitol, PPG-1 PEG-9 Lauryl glycol ether, Hydrolyzed elastin, Hydrolyzed wheat gluten, Hydrolyzed collagen, Hydrolyzed glycosamino-glycans, Humulus lupulus, Propylene glycol, Triethanolamine, Sodium hydroxide, Carbomer, Maris limus extract, Ostrea extract, Imidazolidinyl urea, Parfum, Benzyl salicylate, Coumarin, Alpha isomethyl ionone, Hexyl cinnamal, Buthylphenylmethylpropionate, Linalol, Methylisothiazolinone, Methylchloroisothiazolinone.

水，山梨醇， PPG 公司- 1聚乙二醇- 9十二烷基醇醚，水解弹性蛋白，水解小麦面筋蛋白，水解胶原蛋白水解粘多糖，多聚糖，啤酒花提取物花，丙二醇，三乙醇胺，氢氧化钠，卡波姆，马里斯提取物，牡蛎提取物，咪唑烷基脲，香水，水杨酸苄酯，香豆素，阿尔法 l 紫罗兰酮，己基肉桂醛，丁苯基甲基丙醛，芳樟醇，甲基异噻唑啉酮，甲基氯异塞唑晽酮。

Add in the rest of the flour gradually,until the dought product gluten.

再逐步加入剩下的面粉，至筋性产生。

High-protein flour, whole wheat flour, salt and sugar mixture poured into the stainless steel bowl, dig a middle-dug pits, water poured into the pumpkin yeast solution, then add pumpkin mud, use low-speed mixing into a smooth in the rest of the flour gradually,until the dought product gluten.

3：高筋面粉、全麦面粉、盐和糖混合倒入搅拌缸，中间挖一个坑，倒入南瓜水酵母溶液，再加入南瓜泥，先用低速搅拌成团，至光滑。再逐步加入剩下的面粉，至筋性产生。

The freezable water content in the frozen wet gluten was determined by differential scanning calorimetry, Compared with the conventional freezing process, more water was frozen during the ultrasound-assisted and liquid nitrogen freezing processes.

用差示扫描量热仪测定了不同冷冻环境下湿面筋蛋白中可冻结水的含量，结果可见：超声辅助冷冻和液氮浸渍冷冻的湿面筋蛋白中可冻结水的含量比传统冷冻过程的高。

The relaxation behaviour was measured for gluten protein and its subtractions,i.e.crude gliadin,soluble glutenin and gel protein from Hereward flour.

松弛实验用于测定从英国Hereward面粉中得到的面筋蛋白和它的亚组分：麦醇溶蛋白、麦谷蛋白以及胶蛋白的流变性质。

The study on the electrical property shows that its dielectric property decreases with the slowly increase of frequency in dry state; in hygrometric state (52.9%), the dielectric property grows obviously and declines swiftly with the increase of frequency; and it tends to be stable when the frequency is over 10^4Hz. The specific resistance decreases linearly with the increase of the frequency. The results indicate that the electric properties of the hot press moulded wheat gluten are subject to the compaction rate of the material structure.

对小麦麸质模压板的电性能研究表明，干态下其介电性能随电场频率增加而下降，但变化小；湿态下其介电性能明显提高，且随频率增加迅速下降，超过10^4Hz后区域变化趋于稳定；热压小麦麸质材料的电阻率随频率的增加呈直线下降；小麦麸质热压材料的电性能主要决定于材料结构的密实程度。

Train pharmacists, VCT staff and community level practitioners to conduct referrals for high risk migrants to affordable government treatment facilities for syndromic STI case management

通过培训药剂师、VCT人员和社区实施者，将高危流动人口转介到可支付的政府治疗机构寻求综合性性病管理。

I have stayed in my hometown for nearly two months. I think I've got cabin fever.

我在老家呆了将近两个月了，我想我已经闷坏了。