此篇论文将以新鲜生米面条为研究对象，利用动态流变仪(dynamic rheometer)以及 官能品评 ( sensory evaluation )的方式来探讨添加小麦面筋蛋白质米谷粉面团性质以及新鲜生米面条制程之建立与 官能品评 分...
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动态剪切流变仪 DSR ; Dynamic Shear Rheometer
自动动态剪切流变仪 CVO100 ADS RHEOMETER
动态流变综合测试仪 Compositive dynamic Rheogeniometer for Polymer
再基于动态剪切流变仪 DSR ; Dynamic Shear Rheometer
利用差示扫描量热仪和动态流变仪对米粉和米淀粉体系的回生特性进行了研究。
The retrogradation characteristics of rice flour and starch system were studied by dsc and dynamic rheometry.
利用动态流变仪和差示扫描量热仪等手段探讨了浸泡发酵对米粉体系理化特性的影响。
The effects on the physicochemical properties of rice flour by soaking fermentation were studied by Dynamic Rheometry and DSC.
用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。
The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.
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