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- fiber of mung bean 绿豆纤维
- This article has discussed the processing techniques of mung bean milk drink. 文章对绿豆乳的加工技术进行了探讨。
- The production technology and the non-biological stabilization of mung bean beer were discussed. 该文介绍了绿豆啤酒的生产工艺过程，并对绿豆啤酒的非生物稳定性进行了探讨。
- The viscosity and velocity of retrogradation of mung bean starch from wet milling processing were better than acidic steeping liquor processing. 水磨法绿豆淀粉的凝沈速度要比酸桨法淀粉快，且凝沈体积大。
- Then there appear patches of vesicles in the size of mung bean or soybean which are sanguineous or pustular and lined bandlike. 皮疹呈簇集状水泡，水疱如绿豆或黄豆大小，中间夹以血疱或脓疱，排列如带状。
- The jelly of mung bean and honey, including the technology and the best formulation with sugar, citric acid and jelly powders was studied. 以绿豆和蜂蜜为主要原料,辅以白砂糖、柠檬酸、食用胶凝剂等研制出绿豆蜂蜜果冻。
- In the lighter sea water stress level (1/4 water),salicylic acid treatment could improve the survival rate of mung bean seedlings. 在海水胁迫较轻时（1/4海水），水杨酸处理可提高绿豆幼苗的成活率。
- The effect of blue light on protein metabolism during the formation and growth of mung bean hypocotyl calli was investigated. 蓝光、白光和黑暗对绿豆下胚轴愈伤组织形成和生长过程中蛋白质代谢的影响不同。
- Yang S Y, Wang X C, Xin H W, Cao Y Z.Permeabilities of mitochondrion membranes of mung bean cotyledons to some amino acids during senescence. 杨素铀;王秀春;辛化伟;曹仪植.;绿豆子叶衰老过程中线粒体膜对几种氨基酸的透性
- The coupling factor F_1 of mung bean mitochondria was Mg~(++) -dependent, and it was activated by DNP,but the activation by Ca~(++),NaCl and KCl were not observed. 它水解 ATP 需要 Mg~(++),能为2,4-二硝基酚(DNP)激活,但 Ca~(++),NaCl和 KCl 的激活作用没有观察到。
- In this paper,based on Nordhaus Model and Arrow Model,the efficiency of mung bean futures market of Beijing commodity exchange is tested and its testing results are discussed. 根据Nordhaus模型与Arrow模型,对北京商品交易所绿豆期货合约的有效性进行检验,并对其检验结果进行了分析讨论。
- The paper studies the effect of physiological and biochemical indexes of Mung bean under the single pollution of the different concentration mercury,lead and chromium. 采用盆栽试验的方法,研究了不同浓度的汞、铅和铬单一污染胁迫下对绿豆的一些生理生化指标的影响。
- The result showed that the final product which containing sugar 10% , honey 9% , carrageenan 1% , citric acid 0.4% had original flavor of mung bean and honey with nice taste. 结果表明:当白砂糖10%25、蜂蜜9%25、卡拉胶1%25、柠檬酸量0．4%25时,生产出的果冻具有绿豆和蜂蜜的风味,感官状态良好。
- I love my country with every fiber of my being. 我深爱我的祖国。
- Study on Extracting Dietary Fiber from Peel of Mung Bean 绿豆皮膳食纤维提取的研究
- The sensory quality of mung bean cakes is evaluated synthetically with fuzzy mathematics. The major factors are analyzed with regression analysis to control the quality of the product. 摘要应用模糊数学方法综合评判绿豆糕产品的感官质量，然后运用回归分析方法对主要因素进行了分析，从而控制产品的质量。
- Can dermatosis eat mung bean? Of legume? 皮肤病可以吃绿豆吗?豆类的?
- Under conditions of growth chamber, hydroponic culture was employed to investigate the effects of different boron concentration on the morphology and growth of mung bean (Phaseolus aureus Roxb.). 摘要在生长室利用水培研究了不同供硼水平对绿豆植株形态和生长发育的影响。
- The sensory quality of mung bean cakes is evaluated synthetically with fuzzy mathematics.The major factors are analyzed with regression analysis to control the quality of the product. 应用模糊数学方法综合评判绿豆糕产品的感官质量;然后运用回归分析方法对主要因素进行了分析;从而控制产品的质量.
- To dye or stain into the fiber of. 染色给纤维染色或着色
