1、The retrogradation of steamed bread is a common problem.
饅頭制品的回生是一個(gè)普遍問題。

2、THE INFLUENCE OF TRENCH RETROGRADATION ON MANTLE CONVECTION
海溝后退對(duì)地幔對(duì)流的影響

3、Retrogradation characteristic of instant rice noodles during storage was studied.
研究了方便米粉在貯藏過程中的老化特性。

4、The research on starch retrogradation is of great importance for improving food texture.
淀粉回生研究對(duì)改善食品品質(zhì)有重要意義。

5、Starch retrogradation is a critical factor that limits its application.
淀粉的凝沉是限制淀粉應(yīng)用的關(guān)鍵因素。

6、The inhibition of trehalose for the retrogradation of sticky rice starch was studied.
本文主要研究了海藻糖對(duì)糯米粉的回生抑制作用。

7、The effects of degree substitution on retrogradation and anti-mycotic were less.
糊黏度則先減后增。取代度的變化對(duì)沉降性和抗霉菌能力影響不大。

8、Study on the Mechanism of Gelatinization and Retrogradation of Rice Starch
大米淀粉膠凝和回生機(jī)理的研究

9、This study mainly focused on retrogradation of instant rice and improvement of processing.
本課題旨在研究即食方便米飯的老化機(jī)理及其生產(chǎn)工藝的改進(jìn)。

10、The paste system and retrogradation properties of rice starch were studied.
本文研究了淀粉糊的物系結(jié)構(gòu)及淀粉糊的老化特性。

retrogradation翻譯