该项目为新建项目，主要生产板栗粉及相关食品。
This project is a newly-built project, produce Chinese chestnut powder and relevant food mainly.
添加了板栗粉的馒头，体积大，质地松软，有一定的特殊口感。
Steamed bread added Chestnut powder had bigger volume, softer texture and special taste.
板栗粉的添加可以提高糯米松耙的营养价值，赋予其独特的口感。
Chestnut powder could improve the nutrition value of glutinous rice cake and give a special taste to glutinous rice cake.
用布拉·班德粉质仪和拉伸仪研究分析了板栗粉对面团流变学性质的影响。
Influences of chestnut powder upon the rheology properties of bread dough were investigated by a Brabender farinograph and an extensograph.
添加了板栗粉的面包，体积较小，内部有褐变，无板栗香味，但组织比较细腻。
Bread added chestnut powder had smaller volume, inside color Browning and no chestnut powder flavor, but its inner texture became softer.
本论文主要研究了板栗褐变的抑制、板栗粉的制备和性质及即食板栗粉的研制。
This research mainly studied the browning inhibition of Chinese chestnut, the preparation of Chinese chestnut powder and the production of instant Chinese chestnut powder.
其中进口温度对板栗粉得率影响最明显，其次是料液浓度，而出口温度的影响最小。
The entrance of temperature obviously affected the rate of power of Chinese chestnut, the next was density of materials, and the last one was the exit of temperature.
最受欢迎的地方小吃包括桂林米粉(蜜粉)，尼姑面，板栗粽子(半粒宗)，白果炖老鸭，鸭和鸭烧生姜莲花叶。
The most popular local snacks including Guilin rice noodles (mifen), nun noodles, chestnut glutinous rice dumplings (banli zong), stewed duck with gingko, lotus-leaf duck and stewed duck with ginger.
应用不同浓度的3号ABT生根粉对板栗嫁接苗作不同时间浸根处理后的移栽试验。
The experiments of ABT 3 rooting powder solution of different concentrations and different soaking time on chestnut grafted plant transplanting were conducted.
应用不同浓度的3号ABT生根粉对板栗嫁接苗作不同时间浸根处理后的移栽试验。
The experiments of ABT 3 rooting powder solution of different concentrations and different soaking time on chestnut grafted plant transplanting were conducted.
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