dextrins

导读:dextrins怎么读

dextrins的意思释义 n. 淀粉提取糖;糊精(dextrin的复数形式)英英释义 dextrinn.any of various polysaccharides obtained by hydrolysis of starch; a tastel

dextrins怎么读

dextrins的意思释义

n. 淀粉提取糖;糊精(dextrin的复数形式)

英英释义

dextrin

n.any of various polysaccharides obtained by hydrolysis of starch; a tasteless and odorless gummy substance that is used as a thickening agent and in adhesives and in dietary supplements

dextrins用法及例句

词汇搭配

短语

Indigestible Dextrins不消化糊精

white dextrins白糊精

torrefaction dextrins 熔烧糊精 ; 扭矩流变计

schardinger dextrins沙丁格糊精

dextrins white and yellow 黄白糊精 ; 白色糊精和黄色糊精

Dextrins and starch糊精和淀粉

Resistant Potato Dextrins抗性马铃薯糊精

Dextrins and other modified starches淀粉

更多收起网络短语

双语例句

This reviewdeals with theprogressinbuildingenzymemimicsby usingcyclo-

dextrins

in the past few years.

本文综述了近年来在利用环糊精构筑仿酶模型研究方面的进展。

Acolorlesstoyellowishsyrupymixtureofdextrose,maltose,and

dextrins

containing about20 percent water,used inconfectionery,alcoholicfermentation,tanning,andtreatingtobacco.

右旋糖一种由右旋糖,麦芽糖和糊精混合而成的无色或淡黄色糖浆,含20%的水,用于制糖、酒精发酵、制革和制烟草。

Various products canbeobtained such as cornstarch,corn oil,

dextrins

,cornsyrup,highfructosecorn syrup,cornoil meal,dextroseandcorngluten can be developedafterwetmilling.

湿磨加工后进一步开发可以得到玉米淀粉、玉米油、糊精、玉米糖浆、玉米高果糖糖浆,玉米油渣、右旋葡萄糖和玉米麸质片。

例句参考

DEXTRINS

The Schardinger dextrins.

Studies on the Schardinger Dextrins. V. Periodate Oxidation1

Studies on the Schardinger dextrins; preparation and properties of amyloheptaose.

Replacement of Shortening in Yellow Layer Cakes by Corn Dextrins

Studies on the Schardinger Dextrins. IV. The Action of Soy Bean Beta Amylase on Amyloheptaose1

Studies on the Schardinger Dextrins. VII. Co-substrate Specificity in Coupling Reactions of Macerans Amylase1,2

Structural characterization of legume starches. I. Studies on amylose, amylopectin, and beta-limit dextrins.

Branch-structure difference in starches of A- and B-type X-ray patterns revealed by their Naegeli dextrins ☆

Characterization of maize amylose-extender (ae) mutant starches. Part III: Structures and properties of the Naegeli dextrins.

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