Rice . determination of viscoelastic properties at various stages of cooking . method using a viscolelastograph 大米.蒸煮不同階段粘彈性能的測(cè)定.粘彈度自動(dòng)記錄儀測(cè)試法
Determination of the viscoelastic properties of elastomers on exposure to forced vibration at non - resonant frequencies 處在非共振頻率強(qiáng)迫振蕩條件下的彈性體粘彈特性的測(cè)
Experiment studies on viscoelastic properties of erythrocyte membrane in patients with pulmonale during acute exacerbation 慢性肺心病急性發(fā)作期患者紅細(xì)胞膜黏彈特性研究
After describing the principle of the method , this paper present the determining the viscoelastic properties of solids 本篇論文從原理分析出發(fā),開(kāi)發(fā)一種試驗(yàn)方法來(lái)對(duì)粘彈性材料性質(zhì)進(jìn)行研究。
The viscoelastic properties and cake quality that were affected by the addition of peanut residue powder were studied 摘要文中主要研究了花生渣粉的添加對(duì)面粉的粉質(zhì)特性以及對(duì)桃酥、曲奇餅干品質(zhì)的影響。