rheometry

基本解釋

The retrogradation characteristics of rice flour and starch system were studied by DSC and Dynamic Rheometry.
利用差示掃描量熱儀和動(dòng)態(tài)流變儀對(duì)米粉和米淀粉體系的回生特性進(jìn)行了研究.
The effects on the physicochemical properties of rice flour by soaking fermentation were studied by Dynamic Rheometry and DSC.
利用動(dòng)態(tài)流變儀和差示掃描量熱儀等手段探討了浸泡發(fā)酵對(duì)米粉體系理化特性的影響。
The rheological properties of cottonseed meal were investigated using a capillary rheometry.
用毛細(xì)管流變儀研究了棉籽粉的流變特性。
The effect of sodium pyrophosphate,glycerol monostearate and starch acetate on rheological propertiesof rice starch were studied by Dynamic Rheometry.
采用動(dòng)態(tài)流變儀對(duì)米線生產(chǎn)中三種常用添加劑焦磷酸鈉、單甘酯和淀粉醋酸酯對(duì)大米淀粉流變特性的影響進(jìn)行了研究。
The rheological properties of soy proteins were investigated respectively using a capillary rheometry and a Brabender torque rheometry.
用毛細(xì)管流變儀和布拉本得轉(zhuǎn)矩流變儀研究了大豆蛋白質(zhì)的流變性能。