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swelling power

  • 膨胀能力
  • 溶胀能力

网络释义专业释义

  膨胀势

1.2.3 膨胀势Swelling power, SP)的测定参考McCormick等(1991)的方法,用面粉进行测定。

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  膨胀能力

... 膨胀铆钉 expansive rivet 膨胀能力 swelling power 膨胀粘土 {材} expanded clay; swelling clay; bloated clay ...

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短语

heat swelling power 热膨胀力

starch swelling power 淀粉膨胀势

power swelling 膨胀势

  • 膨胀势 - 引用次数:28

    There were obvious differences in amylose content and swelling power of varieties grown in different sites.

    改良我国小麦品种的淀粉特性,最重要的是降低直链淀粉含量和提高面粉的膨胀势

    参考来源 - 小麦蛋白成分和淀粉特性对面包品质的影响及品质改良应用
  • 膨胀势 - 引用次数:4

    Better surimi gel properties could be obtained by starch with shorter gel length, lower solubility and bigger swelling power.

    研究还表明,变性淀粉的胶长度越短、溶解度越小、膨胀势越大,鱼糜凝胶特性则愈好。

    参考来源 - 鲢鱼糜凝胶及形成机理的研究

·2,447,543篇论文数据,部分数据来源于NoteExpress

双语例句权威例句

  • There were high heritability in both the amylose contents and the swelling power.

    直链淀粉含量膨胀势性状均具有较高遗传力。

    youdao

  • Better surimi gel properties could be obtained by starch with shorter gel length, lower solubility and bigger swelling power.

    研究还表明,变性淀粉的长度越短、溶解度越小、膨胀势越大,鱼凝胶特性愈好

    youdao

  • The results showed that the two waxy wheat lines contain less than 1% amylose in endosperm and the visco properties and swelling power differed greatly from their parents.

    结果表明 ,所得到两个糯性小麦品系直链淀粉含量很低 (小于 1 % ) ,其糊化特性、膨胀特性亦与普通小麦品种不同 ;

    youdao

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