搜索结果: 1-3 共查到“食品科学技术基础学科 boiling”相关记录3条 . 查询时间(0.069 秒)
Quality Characteristics of Processed Flours from Trifoliate Yam (Dioscorea dumetorum) as Influenced by Steeping and Boiling in Varying Concentration of Trona Solution over Time
Trifoliate Yam Processed Flours
font style='font-size:12px;'>
2016/6/2
The use of additives (trona solutions) in pre treatment of stored trifoliate yam in order to reduce cooking time and evaluation of quality characteristic of the resultant flours were studied. Selected...
Effect of Germination, Boiling and Co-fermentation on the Viscosity of Maize/cowpea Mixture as Complementary Infant Food
Germination Boiling Co-fermentation
font style='font-size:12px;'>
2016/6/1
Traditionally prepared cereal based complementary food are too dilute for adequate energy and nutrient density as infant complementary food. The consistency of complementary food is of particular impo...
Water Diffusion in Buckwheat Noodles and Wheat Noodles during Boiling and Holding as Determined from MRI and Rectangular Cylinder Diffusion Model
buckwheat noodle water diffusion diffusion coefficient
font style='font-size:12px;'>
2010/3/5
Magnetic resonance imaging (MRI) was employed to observe water diffusion within two kinds of buckwheat noodles (marunuki, sarashina) and one kind of wheat noodle during boiling and holding. The appare...