Effect of Ion Beam Treatment on the Contain of Gluten in Wheat
离子束诱变对小麦后代湿面筋含量变化的影响
No added suger, starch, yeast gluten, flavour or preservatives.
不添加糖，淀粉，发酵粉或者防腐剂。
any of several simple proteins derived from rye or wheat gluten
从黑麦或小麦面筋中提取的一种粗蛋白
Any of several simple proteins derived from rye or wheat gluten.
麸朊从黑麦或小麦面筋中提取的一种粗蛋白。
The product has no added salt contains no fat and is gluten free.
该产品没有加盐不含脂肪和面筋是免费的。
Application of Gluten Powder in Waterborne Architectural Coatings
谷朊粉在水性建筑涂料中的应用
Transglutaminase can improve the gluten content, lower elongation.
谷氨酰胺转胺酶能提高面筋含量，降低延伸性。
There's no gluten in flour. There's only the potential for gluten.
得到面筋需要面粉，但面粉中本身没有面筋。
No Added Starch, gluten, yeast, artificial colouring or flavouring.
无任何淀粉，麸质，发酵粉，人造色素或香精。
A few individuals have lifethreatening adverse reactions to gluten.
少数人对面筋有致命的不良反应。
No gluten, yeast, milk derivatives, or artificial colors or flavors.
不含麸质，酵母，牛奶，野生色素和喷鼻料。
Extraction and Purification of Maize Yellow Pigment From Corn Gluten
玉米黄色素的提取纯化研究
Yeast overgrowth, gluten sensitive. Test for gluten, casein peptides.
肠道酵母增生，面筋过敏。测试含有面筋酪蛋白肽。
Ceratin people are sensitive to gluten and must have a glutenfree diet.
某些对谷蛋白敏感的人必须食用不含谷蛋白的食物。
Study on Hydrolysis of Corn Gluten Meal and the Analysis of Hydrolysate
玉米黄粉蛋白酶解过程的研究及产物分析
Analysis of the cause of high gluten content in wheat wind suction flour
小麦吸风粉含面筋高的原因分析
Mix the low gluten flour and high gluten flour together in a large bowl.
把低筋粉和高筋粉倒入一个大碗中。
Breeding of New Wheat Variety Bayou No. 1 With High Yield and High Gluten
高产优质强筋小麦新品种巴优1号的选育
Bone soft and weak gluten solid grip of chaos, crying like a sweet smile.
骨弱筋柔而握固得混沌，哭声似笑得甜蜜。
Imedeen Classic does not contain lactose, gluten, added sugar or gelatine.
伊美婷产品的添加剂是什么？
Study on producing polypeptide in hydrolyzing corn gluten meal by protease
酶解玉米黄粉制备多肽的工艺研究
Derived dishes Wild catfish stew gluten, fish, gluten barrel burning bone.
衍生菜品野生鲶鱼炖面筋, 筒骨煲鱼面筋。
There is progress, at least for people who are allergic to gluten in wheat.
至少对那些对小麦中谷蛋白过敏的人来说有进展。
However, protein content and gluten content also influenced biscuit baking.
饼干采用软麦制粉，其蛋白质含量和面团强度都应较低。
and protein, wet gluten and starch content was not significant correlation.
与蛋白, 湿面筋和淀粉含量的相关性不显著。
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