1) parboiled rice
蒸谷米
1.
The physicochemical characteristics of parboiled rice bran and common rice bran were determined.
对蒸谷米糠和普通米糠的物理特性和化学特性进行了测定。
2.
The Effect of sequential soaking, boiling and drying process on the quality of parboiled rice was studied.
对浸泡、蒸煮、干燥等湿热处理对蒸谷米品质的影响进行了研究。
2) parboiled rice bran protein
蒸谷米糠蛋白
1.
The extraction of parboiled rice bran protein with enzymatic treatment was introduced.
以脱脂蒸谷米糠为原料,采用酶法提取蒸谷米糠蛋白,结合响应面分析确定最佳工艺条件为:反应时间为2。
2.
The solubility,emulsifying and foaming of parboiled rice bran proteins were studied in different temperatures and pH.
研究在不同温度和不同pH值条件下,酶解提取的蒸谷米糠蛋白(PRBP)的溶解性、乳化性和泡沫性,并和大豆分离蛋白(SPI)做比较。
3) fumigation of grain
谷物熏蒸
4) Consumption of Rice
米谷消费
5) hasked millet
谷子米粒
6) grain and rice transportation and sale
谷米运销
1.
This article expounded the features of the grain and rice transportation and sale brokers activitiesand the social-economic relations showed in them.
近代,谷米运销在广西占据重要经济地位,经纪人在谷米运销的中介作用较为显著。
补充资料：谷米
1.指粮食。 2.方言。泛指稻谷﹑大米。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条