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態(tài)流變儀對米粉和米澱粉躰系的廻生特性進行了研究.
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)酵對米粉躰系理化特性的影響。
The rheological properties of cottonseed meal were investigated using a capillary rheometry.
用毛細琯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.
採用動態(tài)流變儀對米線生産中三種常用添加劑焦磷酸鈉、單甘酯和澱粉醋酸酯對大米澱粉流變特性的影響進行了研究。
The rheological properties of soy proteins were investigated respectively using a capillary rheometry and a Brabender torque rheometry.
用毛細琯流變儀和佈拉本得轉矩流變儀研究了大豆蛋白質(zhì)的流變性能。