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- Application properties of fern root starch: freeze-thaw stabilization 不同添加剂对蕨根淀粉冻融稳定性影响的研究
- fern root starch 蕨根淀粉
- Kudzu sweet potato starch noodles :It is refined by using natural root starch . 野葛粉丝:它是天然葛粉淀粉精制而成。
- An eastern Asian vine(Pueraria lobata) having compound leaves and clusters of reddish-purple flowers. It is grown for fodder, forage, and root starch. 野葛一种产于东亚的野藤(野葛葛属),长有复合叶,并开有紫红色花的花簇,它被培植用来作饲料、草料和根茎淀粉
- This paper discusses about the preparation procedure, the formula and the jelling condition of lotus root starch jelly. 叙述了以藕粉为原料,研制藕粉果冻的生产工艺技术、操作要点、配方及品质影响。
- Ingredients: pure lotus root starch white granulated sugar lotus seed malt extract fragrant. 配料:纯藕粉,白沙糖,莲子,麦精,桂花
- These results fully demonstrated that lotus root starch with limited water could accelerate retrogradation. 此结果充分说明了莲藕淀粉在有限水分下更易老化。
- The retrogradation properties of lotus root starch (with excessive water and limited water) were studied with blue values and enzyme hydrolysbility. 摘要以莲藕淀粉为原料,采用碘兰值法和酶解力法对过量水分和有限水分下莲藕糊化淀粉的老化特性进行研究测定。
- The dry lotus root starch both may the oil removing disappear greasily, and may recuperate the taste, is in the winter hot pot the good garnishings. 旱藕粉既可除油消腻,又可调理口味,是冬季火锅上佳配菜。
- CMC,salt and xanthan gum enhance the shear stress of lotus root starch paste significantly,and increase the apparent viscosity a little. CMC、食盐、黄原胶使莲藕淀粉糊的剪切应力明显提高,表观黏度稍有增大。
- Fern Root Noodles with Jellyfish 蕨根粉拌蛰头
- The purity of lotus root starch and fractions has been confirmed by gel permeation chromatography and UV-Vis scans of their complex formed with iodine. 莲藕淀粉及其级分的纯度用其碘络合物的紫外可见扫描图谱与凝胶过滤色谱进行表征。
- Japanese climbing fern root and rhizome 海金砂根
- Gelatinization temperature of Lotus Root Starch was determined with Maltese Cross Disappearance, Differential Scanning Calorimetry (DSC) and Dynamic Rheometer with the following results: 65. 对莲藕糊化温度的三种测定方法展开比较,得出偏光十字消失法测得莲藕淀粉的糊化温度为63。
- An area overgrown with this fern. 欧洲蕨林被这种蕨覆盖的地带
- The trunk of a palm or tree fern. 棕榈树或树蕨的树干
- Study and preparation of lotus root starch jelly 藕粉果冻的研制
- Identification of true and false lotus root starch 真假藕粉的鉴别
- Sugar and starch are broken down in the stomach. 糖和淀粉在胃里被分解。
- Experiments showed that the content of Puerarin is low in Kudzu Roots Starch,the Ultraviolet Spectrophotometry's results is more higher than HPLC,but the higher samples,two results are close. 实验表明对葛根素含量低的样品,紫外分光光度法测定结果较HPLC法偏高,而葛根素含量高的样品,两法测定结果较为接近。