1. Coloration of EBN will fade upon soaking, but the water used for soaking should remain colourless.
虽然浸泡后的燕窝颜色会有些变化,但用于浸泡的水应该保持无色。
2. This article investigated the effect of setting time, the temperature of soaking water, soaking time on fresh noodle hardness, firmness, and extensibility.
研究了面条静置时间、冷却浸泡水温度、冷却浸泡时间等因素对面条质构特性测定结果的影响。
3. With the rising soaking temperature, the grain spheroidization accelerates and the average dimension of grains diminishes at the same soaking time.
随着等温温度的升高,组织的球状化速度加快,相同等温时间下晶粒的平均尺寸减小;
4. With the rising soaking temperature, the grain spheroidization accelerates and the average dimension of grains diminishes at the same soaking time.
随着等温温度的升高,组织的球状化速度加快,相同等温时间下晶粒的平均尺寸减小;
5. This article investigated the effect of setting time, the temperature of soaking water, soaking time on fresh noodle hardness, firmness, and extensibility.
研究了面条静置时间、冷却浸泡水温度、冷却浸泡时间等因素对面条质构特性测定结果的影响。