chewiness
chewiness
1. Hardness and chewiness of liangyou301 is the minimum.Compression properties of liangyou106 except hardness and chewiness were significantly lower than those of other indica rices.
两优301的凝胶硬度和咀嚼度最小，两优106的凝胶压缩特性除硬度和咀嚼度外均显著低于其他品种。
2. Adding the powder of whole wheat germ could obviously increase the hardness, gumminess and chewiness of the pork ham sausage, the mixed wheat germ ham sausage have a special flavour and good texture.
全麦胚粉的添加能明显增加火腿肠的硬度、胶着性和咀嚼度，复合产品的风味独特、组织结构和质地良好。
3. Chewiness were significantlycorrelated with other parameters, and as a result of this, it could be regarded as a credible evaluationparameter for ark shells.
咀嚼性与各项参数相关性显著，适合作为可靠的质构评价参数。
4. They're ranked top to bottom according to their black olive count, gooeyness of cheese, and chewiness of crust.
它们从上到下，根据匹萨的黑橄榄数，粘性奶酪多少，匹萨饼的大小进行排序。
5. Compared to Camembert cheese, the hardness, gumminess and chewiness of CM cheese were smaller, springiness was bigger and cohesiveness was not different significantly.
应用帚状地霉D1制作的类Camembert干酪的硬度、黏性和咀嚼性更大;
6. The effects of phosphates on the texture of surimi was studied through measuring the parameters of hardness, springness, chewiness, adhensiveness, and fracturability of the texture.
摘要运用质构剖面分析法，以质构剖面分析参数-硬度、弹性、咀嚼性、胶黏性和脆性为指标，研究磷酸盐对鱼糜质构的影响。
7. The chewiness is something to be experienced.
有没有嚼头，试过才知道。
8. In concentrated solution it adds thickening and chewiness.
浓缩溶液可提高粘度和咀嚼性
9. The hardness, the springiness and the chewiness of cooked rice with higher percentage of broken rice are all smaller than those of cooked rice with less percentage of broken rice.
碎米含量高的大米蒸煮制成的米饭中米粒的硬度、弹性、咀嚼性均小于碎米含量低的米饭中米粒的硬度、弹性和咀嚼性，但其硬度与黏性的比值较大；
10. Corn syrup is a "humectant and plasticizer" i.e. gives the product dampness and flexibility or chewiness.
糖浆是湿润剂或塑化剂比如给猫粮带来弹性、咀嚼性。
11. Keywords Cured fish;Content of major compound;Texture properties;Chewiness;
腌腊鱼;主要成分含量;质构特性;口感;
12. Significant differences on starch gel fracture-force, Chewiness, and hardness, gene have no influence on other parameter in western Australian varieties (lines).
西澳面条小麦品种淀粉凝胶破碎力、咀嚼性及硬度在品种之间达到显著或极显著性差异，其它参数在品种间无显著性差异。
13. Hardness 1, Hardness 2, Adhesiveness, Springness, Resilience, Cohesiveness, Gumminess, H2/H1, Chewiness were used to indicate the texture of beef.
质地是评价牛肉品质的重要指标之一,用硬度H1、硬度H2、黏着性、弹性、回复性、凝聚性、胶性、咀嚼性等指标来评定其质地。
14. Textural factors include hand feel and mouth feel of firmness, softness, juiciness, chewiness, grittiness.
质构要素包括手感和口感所体验到的坚硬度、柔软度、多汁度、咀嚼性、砂砾度等。
15. The trends of decreased hardness, decreased chewiness and increased cohesiveness hold true with increased addition of sweet potato flour up to 40%.
这个趋势是减少硬度,减少筋道，并增加了凝聚力，另外的地瓜粉高达40%。
16. The effect of fast freezing on the hardness and chewiness significantly (P>0.05), but slow freezing obviously decreased the hardness and chewiness of the fillets (P<0.05).
速冻对硬度和耐咀性的影响不显著（P>0.05），但慢冻显著降低鱼片解冻后的硬度和耐咀性（P<0.05）。
17. On the other hands, the hardness, chewiness, resilience and springiness of the surimi gels were weakened with the addition of the gelatin(P<0.05), and the cohesiveness did not changed notably(P>0.05).
随鱼鳞胶添加量的增加,鱼糜凝胶的硬度、咀嚼性、回弹性和弹性都显著降低(P<0.05),而粘结性没有太大变化(P>0.05)。
18. Keywords noodle;chewiness;sensory assessment;instrumental test;
面条;筋道感;感官评价;仪器测定;
