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The rheological properties of cottonseed meal were investigated using a capillary rheometry.
用毛细管流变仪研究了棉籽粉的流变特性。
The retrogradation characteristics of rice flour and starch system were studied by dsc and dynamic rheometry.
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 effects on the physicochemical properties of rice flour by soaking fermentation were studied by Dynamic Rheometry and DSC.
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。
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