Determination of Methamidophos Pesticide Residues in Allium Chinense by Gas Chromatography;
气相色谱法测定荞头中甲胺磷农药残留量
Optimization of the technology for extracting allicin from pickled Allium chinense by commercially inexpensive pectinase enzyme was carried out.
为了获得在自然pH值条件下利用果胶酶提取盐渍藠头中的风味物质蒜素的最佳工艺参数,以浸提温度、时间和果胶酶添加比为试验因子,蒜素含量为响应值,采用三元二次回归正交旋转组合设计进行了试验。
Study on the Effect of Transglutaminase on Quality Properties of Buckwheat Steamed Bread, Bread and Instant Noodle;
谷氨酰胺转胺酶对于荞麦馒头、面包、方便面品质影响的影响研究
Effect of Wheat Flour Quality on Chinese Steamed Bread Stale and Research on Chinese Steamed Bread Anti-staling;
小麦粉品质对馒头老化的影响及馒头抗老化研究
This flour is made out of spring wheat and steamed bread made by the flour is very tasty.
这面是用春麦磨的, 做出的馒头香甜可口。
Association between Northern Style Hand-made Steamed Bread Quality and Wheat Quality and QTL Mapping;
北方手工馒头品质与小麦品质的关系及QTL作图
Contribution of Lipid to Physicochemical Properties and Mantou-making Quality of Wheat Flour
脂类对小麦粉理化特性和馒头加工品质的影响
Effect of Adding Wheat Bran Dietary Fiber on the Quality of Bread and steamed Bread
麦麸膳食纤维添加对面包和馒头品质影响
Flour Blending with Waxy Wheat Flour:Physico-Chemical Properties and Effects on Steamed Bread Quality
糯小麦粉配粉理化特性及其对馒头品质的影响
Studies on Preparation of Resistant Starch of TypeⅢ from Buckwheat and Its Effects on Phsico-Chemical Properties of Steamed Bun;
甜荞RS3型抗性淀粉的压热法制备及其对馒头制品物化特性影响研究
Investigation on the Association between Wheat Quality Traits with Performance of Noodle and Steamed Bread in the Lower Yangtze Valley Zone;
长江下游麦区小麦品质与面条馒头品质关系的研究
Analysis on the Traits for Steam Bread-making Quality of Wheat Cultivars Extensively Sown in the Southern Region of Yellow and Huai Valleys in China
黄淮冬麦区南部主要推广小麦品种的馒头加工品质研究
These buns haven's been steamed long enough.
这一屉馒头欠火 。
Steamed bread, rice and noodles.
馒头，米饭和面条。
Effect of buckwheat bread production on buckwheat flavonoids
荞麦面包制作过程对荞麦黄酮的影响
Since this is China's wheat belt, steamed bread and noodles are the staples rather than rice.
因为地处中国小麦种植带的缘故，馒头和面条代替米饭成了主食。
Relationships between Quality Traits and Processing Quality of Pan Bread,Steamed Bread and Noodle in Xinjiang Winter Wheat
新疆冬小麦品种品质性状与面包、馒头、面条加工品质的关系
The Effect of Wheat Bran Fiber on Rheological Properties of Wheat Dough and Quality of Northern-Style Chinese Steamed Bread
麦麸膳食纤维对面团流变学特性及馒头品质的影响
P: Steamed bread, please. I always enjoy eating it. And you?
（馒头。我总喜欢吃馒头，你呢？
Steamed bread, please. I always enjoy eating it. And you?
（馒头。我总喜欢吃馒头，你呢？）
