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1.
Research on Enzymatic Hydrolysis of Wheat Gluten and Peptides Wine Fermentation
酶解小麦面筋蛋白及多肽酒发酵研究
2.
Any of several simple proteins derived from rye or wheat gluten.
麸朊从黑麦或小麦面筋中提取的一种粗蛋白
3.
The Preparation and Application of the Modified Gluten by Wet Treatment and Succinic Anhydride Acylation;
湿热—琥珀酸酐酰化小麦面筋蛋白的制备及应用
4.
Study on Succinylation and Phosphorylation of Wheat Gluten Protein;
小麦面筋蛋白的琥珀酰化及磷酸化改性研究
5.
Study on Modification by Ultrasonic and Succinylation of Wheat Gluten Protein;
超声波及琥珀酰化法改性小麦面筋蛋白的研究
6.
Study on the Enzymatic Hydrolysis Property of Gluten by Extruder;
小麦面筋蛋白挤压预处理酶解特性研究
7.
Functional Properties of Modified Wheat Gluten by Enzymatic Hydrolysis-Membrane Ultrafiltration;
酶解—膜超滤改性小麦面筋蛋白功能特性研究
8.
Increase of antioxidant activities of wheat gluten hydrolate by combined different proteases system
双酶法水解小麦面筋蛋白提高产物抗氧化活性
9.
A Study on Tensile Properties of Wheat Gluten-based Bio-Plastics
小麦面筋蛋白基塑料板拉伸性能的研究
10.
Optimization on the enzymatic hydrolysis of wheat gluten by Alcalase
碱性蛋白酶水解小麦面筋蛋白的优化研究
11.
Optimization of enzymatic hydrolyzed conditions of wheat gluten by neutrase
中性蛋白酶水解小麦面筋蛋白的条件优化
12.
Influence of the Extrusion Processing on Enzymatic Hydrolysis Characteristics of Wheat Gluten
挤压处理对小麦面筋蛋白酶解特性的影响
13.
Study on Wheat Dough Index and the Effect of Main Quality Parameters to Bread Making;
小麦面筋指数及其它品质指标对面包烘焙的影响
14.
Study on Wheat Gluten Index Correlated with HMW-GS and Bread Toasting Quality
小麦面筋指数与HMW-GS和面包烘烤品质间的关系研究
15.
extensible wheat
面筋延伸性好的小麦
16.
Method for determination of dry gluten in flour
GB/T14607-1993小麦粉干面筋测定法
17.
Method for determination of wet gluten in flour
GB/T14608-1993小麦粉湿面筋测定法
18.
You may add Wheat Gluten into All-purpose Flour to substitute Bread Flour.
中筋面粉若添加小麦蛋白,可以用来代替高筋面粉。