采用全质构分析法(TPA)对软曲奇出炉后的质地变化进行了分析。
The texture changes of soft cookie after baking were analyzed by the method of texture profile analysis (TPA).
研究采用均匀设计法来设计实验，通过感观评定结合质构分析确定最佳的添加量。
We designed the experiment by uniform design and determine the best ratio with the help of sense organ and texture profile analysis.
利用扫描电镜观察亚微观结构，质构分析仪分析泡沫硬度和内部质构，研究单一和复合乳化剂对植脂鲜奶油质量性能的影响。
The effects of emulsifiers on the stability, appearance, flavor and texture of the whipped topping were studied by the environmental scanning electron microscope and the texture analyzer.
用快速黏度分析仪和质构仪分析了不同直链淀粉含量的籼稻淀粉质构性和黏滞性，结果表明，直链淀粉含量与淀粉质构性和黏滞性的相关性达显著水平。
The starch viscosity property and texture property of the rice starch with different amylose content were investigated by using a rapid visco analyzer(RVA)and a texture property analyzer.
通过各项参数相关性的分析，发现硬度和黏聚性足以说明软曲奇的质地改变情况，可以作为质构评价的主要参数。
The correlation analysis among these parameters indicates that the hardness and cohesiveness are the major parameters of texture evaluation to soft cookies that would be …
通过各项参数相关性的分析，发现硬度和黏聚性足以说明软曲奇的质地改变情况，可以作为质构评价的主要参数。
The correlation analysis among these parameters indicates that the hardness and cohesiveness are the major parameters of texture evaluation to soft cookies that would be …
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