1.
Study on the flavourzyme enzymolysis of soybean protein for preparing Foam powder
风味蛋白酶酶解制取大豆蛋白发泡粉的工艺研究
2.
Whisk egg whites until bubbles appear. Add2 tsp of caltrop starch solution and evaporated milk. Whisk again until more bubbles appear.
制法：1.蛋白打至起泡，加入2茶匙生粉水、奶，再打至起泡。
3.
Whisk egg whites until bubbles appear. Add 2 tsp of caltrop starch solution and evaporated milk. Whisk again until more bubbles appear.
制法：1.蛋白打至起泡，加入2茶匙生粉水、花奶，再打至起泡。
4.
Comparative Proteomics Studies of Human Follicular Fluid between the Different Periods of Follicular Development;
人卵泡发育过程中卵泡液蛋白质组学研究
5.
Study of Foam Stability of A Novel Protein Foaming Agent
一种新型蛋白质发泡剂的泡沫稳定性研究
6.
Study on Preparation of Foamed Concrete by Animal Protein Foaming Agent
动物蛋白发泡剂制备泡沫混凝土的研究
7.
Influence on Foam Quality by proteins in Beer Fermentation;
啤酒发酵中蛋白质对泡沫质量的影响
8.
EFFECT OF THEASAPONINS ON THE FOAMING CAPACITY OF SOY PROTEIN
茶皂苷对大豆蛋白发泡能力影响研究
9.
These enzymes are synthesized at the expense of reserve proteins mobilized in the aleurone vacuoles.
这些酶是消耗糊粉液泡中被动用的贮藏蛋白合成的。
10.
Research on foaming characteristics and application of foaming agent of high stability sludge protein
高稳定性污泥蛋白发泡剂的发泡特性及应用研究
11.
Studies on Cytology and Special Protein of Macrogametophyte and Protein Vacuoles in Pinus Tabulaeformis Carr;
油松雌配子体及其蛋白泡发育的细胞学和特异蛋白研究
12.
Enzymatic Hydrolysates of Wheat Gluten as Foaming Proteins in Beer
小麦面筋蛋白质酶解产物用作啤酒发泡蛋白的研究
13.
pyrenoid-like body
淀粉[蛋白]核状体
14.
Study on SCP from Starch By-products by Mixed Fermentation
淀粉副产物混合发酵生产单细胞蛋白
15.
Study on Utilization and Exploitation of LPS and Protein from Maize Soak;
玉米浸泡水中脂多糖及蛋白质的开发利用研究
16.
Electrophoresis of Protein(s) Related to Witches Broom in Paulownia Leaves;
泡桐丛枝病发生特异相关蛋白质电泳分析
17.
Selfraising flour is the combination of baking powder &flour. Ratio of the flour is 1 tsp baking powder to 100g flour.
自发粉乃已加泡打粉的面粉，比例是100克面粉加入一茶匙泡打粉。
18.
a white soluble compound used in effervescent drinks and in baking powders and as an antacid.
一种白色可溶的化合物，用于冒泡的饮料和发酵面粉，也作抗酸剂。