米粉條 的英文怎麼說

中文拼音 [mǐfěntiáo]
米粉條 英文
rice stick
  • 米 : Ⅰ名詞1. （稻米） rice 2. （泛指去殼或皮的可吃的種子） shelled or husked seed 3. （姓氏） a surname Ⅱ量詞（公制長度的主單位） metre
  • 粉 : Ⅰ名詞1 （粉末） powder 2 （用澱粉製成的粉條或粉絲） noodles or vermicelli made from bean potato o...
  • 條 : Ⅰ名詞1 （細長的樹枝） twig 2 （條子） slip; strip 3 （分項目的） item; article 4 （層次; 秩序; 條...
  • 米粉 : 1. （大米粉） ground rice; rice flour 2. （米粉條） rice-flour noodles
  1. Bbca ( suzhou ) biochemical is a high - technical biological enterprise, has the first production line with 20, 000tons / year capacity which using agricultural material of starch source such as corn to produce ethene, ethylene oxide and glycol in china

    宿州生化擁有我國第一條以玉米等澱粉質農作物為原料生產2萬噸/年乙烯、環氧乙烷、乙二醇的生產線，是生物高技術企業。
  2. Silver iodide nano - powder has been produced by salt of silver and iodide in an alcohol solvent. the optimal conditions of the process has been studied by latin square experiments

    摘要乙醇中採用銀鹽和碘化物制備碘化銀納米微粉。用拉丁方格實驗法確定合成過程中的適宜條件。
  3. Fourth, the electrorheoldgical fluids composed of pan / batio3 nanocomposite and chlorated paraffin oil are prepared and the relationship between dielectric performance and electrorheological effect are discussed. fifth, the advantage and disadvantage of electrorheological fluids composed of different structure pan - batio3 nanocomposite are compared, which put a favorable basis for farther design and prepare electrorheological fluid with high performance

    研究結果表明：鈦酸鋇納米粉末在900處理時為最佳，隨熱處理溫度的升高，粒徑長大，而其介電常數隨著粒徑長大，逐漸降低，在相同條件下，隨溫度的升高，鈦酸鋇納米粉末的介電常數在120出現最大值。
  4. For instance, it was added in varieties of rice and wheat, dumping contents, monthcake, spicery, noodle, rice crust, bread, candy, cakes, varieties of biscuits, instant noodle, fine dried noodle, using as seasoning powder, and for making seasoning of varieties of instant noodles, healthy oral liquid, etc

    如：添加各種米面、水餃餡、月餅、調味品、面條、鍋巴、麵包、糖果、糕點、各種餅干、方便麵、掛面、作調味粉，製作各種方便麵調料保健口服液等等。
  5. Then the molybdenum disulfide nanoparticles which size was in the range of 20 - 30 nm were prepared by the desulfuration of molybdenum trisulfide if taking hydrogen as a protection atmosphere at some temperature. the mos2 nanoparticles were then characterized by x - ray diffraction and transmission electron microscope. the mos2 nanoparticles and commercial common mos2 particles ( c. a

    將乾燥后的三硫化鉬粉末在氫氣保護氣氛條件下，加熱脫硫得到粒徑在20 30nm之間的納米二硫化鉬顆粒，用x射線衍射儀（ xrd ）和透射電子顯微鏡（ tem ）對二硫化鉬納米顆粒進行了表徵。
  6. Each gift box cost approximately vn 56, 000 and contained 5 kg of rice, 1 kg of dry - salted fish, 1 kg of high quality salt, 15 bags of dry noodles, 1 big loaf of bread, 1 bag of detergent and 1 liter of kerosene

    每一份禮物約值56 ， 000悠幣，其中包括公斤米公斤咸魚乾公斤精鹽包面條條麵包，袋洗衣粉和公升煤油。
  7. Good choices include brown rice, oats, wholegrain bread, soba noodles, mung bean vermicelli, most beans, nuts and bulgur

    黃米糙米燕麥全穀物麵包半熟的面條綠豆粉大多數豆類堅果和干麥都是很好的選擇。
  8. It is found that the quality of the same rice variety, which is related with commercial character such as the content of amylose, white belly and eating quality et al is quite different through analyzing 7 rice varieties including 4 indica and 3 japonica rice varieties produced in jiaxing and hainan rice breeding bacees

    摘要經過對嘉興香米、蘇95 - 22等7個非糯水稻品種（系）海南和嘉興不同育種條件下成熟稻米品質分析，發現與稻米商品品質密切相關的同一品種的直鏈澱粉含量、外觀品質、食味等性狀嘉興和海南截然不同。
  9. Soup is taken together with the rice and other dishes mohinga, rice noodles with fish gravy ; and ohn - no - khaukswe, noodles with coconut and chicken curry, are popular myanmar dishes for breakfast and light meals

    米粉和魚湯做成的魚粉湯，椰子、雞肉咖喱加面條做成的椰奶面條都是緬甸人最喜歡的早餐和便餐食品。
  10. In order to direct the water to the forebav of the pump station from the original canal, a channel long 135 m is designed. it crosses through the terrain top with a depth of more than 50 m. soil of the channel slopes is a strongly - weathered silty and sandy mudstone with many well - developed reticular cracks and takes the structural surfaces almost same as the channel slopes

    東深供水工程金湖泵站位於塘廈鎮東面，屬低山、殘丘地貌，地面高程22 60m ；泵站前池進水渠橫切山脊，連接原東深供水河，設計開挖1條長135m的進水渠，坡高50多米，邊坡土質為強風化的粉砂質泥巖，網狀裂隙發育，結構面基本與坡面重合；坡體土質中含有較多的粘土礦物，具有遇水軟化的特性。
  11. The result shows that by adding artemisia sphaerocephala krasch gum, the quality of blended maize - wheat flour calm be improved, and the rheological and viscoelastic property of dough can he significantly enhanced, so that the viscoelastic property of noodle, the ratio of broken noodle and the turbidity of noodle soup can be reduced, and the noodle is of a smooth taste and a good strength

    結果表明，添加沙蒿籽膠能改善玉米混合粉的粉質，使面團具有良好的流變特性，並能顯著增加面團的粘彈性，從而使面條的粘彈性增強、斷條率降低、糊湯程度減小，面條口感滑潤耐咀嚼。
  12. 3. the reaction of lanthanide powder with anthracene in the presence of ticl4 catalyst in tetrahydrofuran at 0 - 60 under normal pressure generated organolanthanide compounds, which are less thermal. it was found that the decomposition of the organolanthanide compounds in vacuum could give rise to lanthanide powder of nanometric size with high purity accordingly

    3 .納米尺寸鑭系金屬粉末制備的研究溫和條件下，採用絡合催化法合成鑭系金屬有機化合物，利用它的熱不穩定性，在真空條件下進行熱分解來制備納米尺寸鑭系金屬粉末。
  13. The nanoparticle titanium dioxide was prepared with tnb as raw material by the sol - gel process, the effects of the alcohol salt concentration the kind of solvent the water volume hydro1yze temperature. the dried ways of the wet gel and the calcined temperature of the dry gel on the specific surface area. particle size

    本文以鈦酸丁酯為前驅體，利用溶膠?凝膠法制備了納米級的tio _ 2粉體材料，通過正交實驗研究了醇鹽的濃度、溶劑的種類、水含量、水解溫度、乾燥條件和煅燒溫度等工藝條件對納米粒子的比表面積、粒徑大小及分佈、晶相組成等性能的影響。
  14. Adpt company grow albumen yellow powder insect with meticulous care, become with meticulous care by the all technique expert, the egg white quality content is up to 60 %, implying abundant amino acids and to the human body bendficial other nourishment compositions, this product is in keeping with to increase various rice noodles, dumpling farcing, moon cake, condiment, nodles, pot ba, bread, candy, pastry and various biscuit in

    採用我公司精心培育高蛋白黃粉蟲，經我公司高技術專家精心研製加工而成，蛋白質量含量高達60 % ，含有豐富的氨基酸和對人體有益的其他營養成分，本產品適合添加各種米面，水餃餡、月餅、調味品、面條、鍋巴、麵包、糖果、糕點和各種餅干中。
  15. The effects of particle size and viscosity of flour of glutinous rice, glutinous rice dough formulation and freezing condition on the quality of dumplings made from glutinous rice were investigated in order to resolve the problem of dumpling cracking and to improve its dietary quality

    摘要研究了不同糯米粉粒度、粉質粘度、粉團配方、冷凍條件等對速凍湯圓品質的影響，以提高速凍湯圓感官品質，解決速凍湯圓的開裂問題。
  16. The effect of artemisia sphaerocephala krasch gum ( askg ) on the rheological property of blended maize - wheat flour and the quality of noodle was studied by taking the blended flour of maize and wheat ( 6 : 4 ) as raw material

    摘要以玉米粉與小麥粉（ 6 : 4 ）的混合粉為原料，研究了添加沙蒿籽膠的玉米混合粉的流變特性和面條加工品質的變化。
  17. Through study on the electrical performance of sn - in2o3 nano powder, some conclusions were drawn. when sn - in2o3 precursor was calcinated at 700 - 1000, low square resistance was got. the resistance was lower when sn - in2o3 precursor was calcinated in vacuum than air condition

    Sn - in _ 2o _ 3納米粉體的電性能研究表明： sn - in _ 2o _ 3前驅物在700 - 1000煅燒，方塊電阻較低，真空條件下煅燒試樣的電阻比空氣條件下煅燒試樣的電阻低，南京工業大學碩士學位論文中文摘要sno :摻雜10wt %左右時，試樣方塊電阻最低。
  18. The results showed that the quality of forming and dispersing of rice noodles were improved obviously along with prolonging the storage time ; the value of dissolving starch and the acidity degree were tended to raise ; the moisture content tended to lower ; the breaking rate was zero when the storage time of rice was 9 months ; its sensory quality became had when the storage time over 21 months ; the total evaluation on all the quality indexes of rice noodle indicated that the rice noodle could get the best quality when the storage time of rice was 9 to 11 months

    結果表明：隨著稻穀儲藏期的延長，米粉加工的成型及散粉質量可以得到明顯改善；米粉吐漿值及酸度呈現增加趨勢；成品含水量呈現下降趨勢；用儲藏期為9個月的稻穀加工的米粉斷條率為零；當儲藏期超過21個月時，感官品質開始下降；綜合考慮米粉各品質指標，確定儲藏期為9 ~ 11個月的稻穀較適宜加工高品質的米粉。
  19. Small bunch rice vermicelli

    小扎米粉面條
  20. During the study of sol - gel process, we successfully synthesized the series of nanometer powder of the lizn ferrite by citric acid self - propagating method, studied the influence of the value of ph, the rate of citric and the calcinations temperature, discovered the optimum conditions to synthesize nanometer powder of the lizn ferrite

    在溶膠-凝膠工藝技術研究中，利用檸檬酸自蔓延法制備了納米lizn鐵氧體粉末，研究ph值、檸檬酸組分、煅燒溫度等工藝條件對納米粉體性能與形貌的影響，探索出一條制備單一晶相的lizn鐵氧體納米粉末的工藝條件。
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