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- 綠豆淀粉的DSC研究DSC STUDY ON MUNG BEAN STARCH
- 冷凍干燥過(guò)程中溶液凍結特性的DSC研究Study of the freezing properties of solutions for freeze-drying by DSC
- 球磨對綠豆淀粉結晶結構和糊流變特性的影響Effect of Ball Milling on the Crystallian Structure and Rheological Properties of Mung Bean Starch
- 熔體過(guò)熱處理對Cu基塊狀非晶形成能力的影響及塊狀非晶的DSC研究Effect of TRT Process on the Glass Forming Ability of Cu-Based Bulk Amorphous and DSC Study on Bulk Amorphous Alloys
- 淀粉的starchy
- 沙冬青抗凍蛋白熱滯活性的DSC研究DSC Study on the Thermal Hysteresis Activity of Plant Antifreeze Proteins
- 科學(xué)家發(fā)現富含淀粉的食物,例如土豆,被油炸后會(huì )對人體有害。Scientists have found out that foods rich in starch, like potatoes, are harmful to your body when deep-fried.
- 通過(guò)對這些的研究，我們了解了大量有關(guān)地球的內部情況。It was from the study of these that so much was learnt about the interior of the earth.
- 國產(chǎn)瀝青的DSC分析DSC ANALYSIS OF DOMESTIC ASPHALT
- 納米二氧化鋯制備過(guò)程的DSC、TGA和XRD研究Study of the Preparation of Nano ZrO_2 Powder by DSC,TGA and XRD Techniques
- 淀粉的組成the constitution of starch
- 農墾58S葉片和花藥的DSC分析STUDY ON LEAVES AND ANTHERS OF NONGKEN 58S BY DSC
- 任何這類(lèi)禾本植物的谷粒，經(jīng)碾磨以生產(chǎn)出用于做面包原料及淀粉的面粉the grain of any of these grasses,ground to produce flour used in breadstuffs and pasta
- 離體生物組織相變潛熱的DSC測試Measurement for Latent Heat of Tissues in Vitro with DSC
- 你吃的含淀粉的食物太多了。You eat too much starch.
- 干酪根演化程度的DSC實(shí)驗研究DSC EXPERIMENTAL ANALYSIS ON THE MATURATIONS OF KEROGEN EVOLUTION
- 這是否是完全由于溶液化作用和隨后發(fā)生的改善過(guò)的淀粉的消化作用所致尚不清楚。Whether this is due entirely to the solubilization and consequent improved digestion of the starch is not known.
- 用DSC研究疲勞變形對NR/BR并用硫化膠熱氧穩定性的影響STUDY ON THE EFFECT OF FATIGUE DEFORMATION ON THE THERMAL OXIDATIVE STABILITY OF NR/BR BLENDS BY DSC METHOD
- 兔主動(dòng)脈相變過(guò)程表觀(guān)比熱的DSC測量Apparent Specific Heat Measurements of Rabbit Artery during Freezing Phase Transition by DSC
