gel strength [物化] 凝胶强度 ; [化工] 胶凝强度 ; 静切力 ; 胶强度
initial gel strength 初切力 ; 出切
wet gel strength 湿凝胶强度
static gel strength 静胶凝强度
high Gel strength Agar powder 高强度琼脂粉
gel-strength 凝胶强度
s gel strength 胶凝强度
tofu-gel strength 凝胶强度
With corn, wheat starch were dissolved, its gel strength increased.
可与玉米、小麦淀粉共溶，对它的凝胶强度有所提高。
The influence of two valence metal on gel strength of AGAR is remarkable.
二价金属元素的存在对琼脂的凝胶强度影响最为显著。
Coagulation time could be decreased by increasing coagulation temperature and tofu gel strength increased remarkably.
提高凝固温度，可以缩短凝固时间，并可显著增加豆腐凝胶的强度。
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