The ratio of height to diameter, ph value, reducing sugar, moisture, weight, lactobacillus, microzyme are primary physicochemical and microbial index during the process of steamed bread.
高径比、酸度、还原糖、水分、重量、乳酸菌和酵母菌是馒头加工过程中主要的理化和微生物变化指标。
Fruit weight loss ratio was remarkable positively related to the lenticel coverage value in varieties with opened lenticel.
具开放型皮孔的品种其失重率与皮孔覆盖值成显著正相关。
The optimum value of ball-to-powder weight ratio has been deduced from theoretical relationship between frequency, speed of collision and ball-milling conditions.
由碰撞频率、速率与球磨工艺条件的理论关系推导出了球料比的最佳值。
应用推荐