基本释义:

团体品质

网络释义

1)quality of group,团体品质

2)dough quality,面团品质

3)Directory of Quality System Registration Bodies,品质系统注册团体指南

4)homogeneous group,同质团体

5)corpovitrinite,团块镜质体

6)dough quality index,面团品质指标

用法和例句

It also introduced the relationship between the subunits and the dough quality.

详细介绍了小麦面筋蛋白中麦谷蛋白和醇溶蛋白的亚基组成和结构,以及各亚基与面团品质的关系。

This paper is to improve dough quality of maize flour by different heat treatments and dehydration.

采用不同热处理、不同脱水方法以及复合配粉的方法 ,进行改善玉米面粉的面团品质试验。

High molecular weight(thereafter referred to as HMW)subuits of wheatglutenin and the relationsllip between the subunits and Hie dough quality were introduced ingreat detail in the paper,The conformation and effect mechanism of HMW glutenin subunitswere discussed on a molecular level.

本文详细介绍了小麦储藏蛋白中高分子麦谷蛋白的亚基组成，以及各亚基与面团品质的关系，在分子水平上探讨了高分子麦谷蛋白亚基的构型及作用机理。

Study on the Relationship of Protein and Frozen Dough Quality to SRC in Wheat;

小麦SRC与蛋白质及冷冻面团品质关系的研究

The effect of artemis sphaerocephala krasch gum (ASK gum) on the quality of frozen dough was determined, and was compared with that of locust bean gum.

本文主要研究了沙蒿胶对冷冻面团品质的影响,并将其作用效果与刺槐豆胶进行了比较。

Effect of the Addition of Dietary Fiber on Dough Performance and Bread Quality;

添加膳食纤维对面团特性及面包品质的影响

Effects of Sodium Carboxymethyl Cellulose on Dough Traits and Bread Quality

羧甲基纤维素钠对面团特性及面包品质的影响

Effect of Resistant Starch on Dough Rheological Properties and Processing Qualities;

抗性淀粉对面团流变学特性及加工品质的影响

Effects of Different Yeasts on Fermentation Property of Dough and Quality of Mantou

不同酵母对面团发酵特性及馒头品质的影响

Study on Influences of Emulsified Oil on Dough Rheological Properties and the Quality of Steamed-Bread

乳化油脂对面团流变特性和馒头品质的影响

Effect of the Amount of Water on the Quality of Frozen Dough Steamed Bread

加水量对冷冻面团馒头品质影响的研究

Effects of Gluten Protein Fractions to Dough Properties and End-products Quality in Bread Wheat;

贮藏蛋白组份对小麦面团特性与食品加工品质的影响

Roles of Lactobacillus Paralimentarius 412 in Sourdough Fermentation and the Sensory Quality of Chinese Steamed-bread

类食品乳杆菌412对酸面团发酵及馒头感官品质的影响研究

It also has good quality characters, such as high gluten content, longer development time and longer stability time.

面筋含量高、面团形成时间和稳定时间长等优良的品质特征。

The Effects of Konjac Glucomannan and Its Derivatives on Dough Performance and Bread Quality

魔芋葡甘聚糖及其衍生物对面团特性及面包品质的影响

Study on effect of sodium alginate on micro-structure of the oat dough and noodle quality

海藻酸钠对燕麦面团微观结构及其面条品质影响

A study on influences of oat bran to rheological property and bread quality

燕麦麸皮对面团流变学特性和面包品质的影响研究

Effect of Wheat Protein and Starch on Dough Rheological Properties and Processing Qualities;

小麦蛋白质和淀粉对面团流变学特性及加工品质的影响

Directory of Quality System Registration Bodies

品质系统注册团体指南

A study on the influences of compound vitamins to dough rheological property and the quality of steamed bread

复合维生素对面团流变学特性和馒头品质的影响研究

The Effect of Wheat Bran Fiber on Rheological Properties of Wheat Dough and Quality of Northern-Style Chinese Steamed Bread

麦麸膳食纤维对面团流变学特性及馒头品质的影响