乙酰化马铃薯变性淀粉最佳添加比例为6%，乙酰化小麦变性淀粉最佳添加比例为8%。
The best results were obtained at addition of 6 acetylated potato starch and addition of 8 % acetylated wheat starch.
主要研究了几种食品添加剂对肉制品加工用大豆分离蛋白乳化性质的影响，通过正交试验优化确定了几种添加剂的最佳添加比例。
The effect on the emulsification of soya protein isolate used in meat with a few kinds of food additives was studied, and the optimal recipe was confirmed by orthogonal experiment.
介绍在传统饼干中添加不同比例的荞麦粉并采用半发酵法来探索最佳生产工艺。
This paper introduced optimal technology of adding different ratio of bitter buckwheat into traditional and adopting semifermentation method to produce biscuit.
通过蒸煮品尝实验，得出大米营养素的配方比例和最佳添加量。
The proportion of ingredients and the best additive quantity were educed from cooking degustation experiments in this paper.
对以黑小麦粉为主要原料，添加荞麦粉、黑米粉，按传统挂面生产工艺制作黑小麦复合营养挂面技术进行了研究，并对其进行测定，找到了最佳的配方比例。
The processing technology of making rye nutrition fine dried noodles from rye flour, buckwheat flour and black-rice flour by tradition technology is introduced. The best prescription is confirmed.
利用微生物混合发酵确定了发酵菌种的接种比例、接种量、最佳氮源及其添加量；
The suitable proportion and quantity of inoculation, the optimum nitrogen source and its ratio in the medium were established through mixed fermentation.
利用微生物混合发酵确定了发酵菌种的接种比例、接种量、最佳氮源及其添加量；
The suitable proportion and quantity of inoculation, the optimum nitrogen source and its ratio in the medium were established through mixed fermentation.
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