Changes in stewing and physicochemical properties between nutrients fortified rice noodles and ordinary rice noodles were also studied.

1、

Lunchtime, rice noodles, but I quit again.

中午吃米线，我还是不想吃。

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2、

Effects of water content and die opening diameters on characteristics of rice noodles made by two single-screw extrusion were investigated.

粘米粉经两道单螺杆挤丝机挤压出波纹米粉，研究不同挤丝条件对波纹米粉品质的影响。

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3、

Another inspection of 35 other factories showed that 30 of them were producing substandard rice noodles.

另一调查显示，在35个米线生产商中，有30家生产的米线都不合格。

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4、

Soak the rice noodles in warm water for5-10 minutes and set aside.

将米粉在在温水中浸泡5-10分钟，然后放在一边。

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5、

Through single factor experiment and uniform experimental study of eight additives on anti-aging effect of fermented rice noodles.

通过单因素试验和均匀试验研究八种添加剂对米粉抗老化作用。

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6、

Raw Starch Modification in Rice Noodles and Its Gelatination Mechanism Induced by Biological Fermentation Process

生物发酵米粉的淀粉改性及凝胶机理研究

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7、

Study on successive and automatic manufacture processing and machinery for instant shahe rice noodles

方便沙河粉连续自动化生产线的工艺和设备的研究

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8、

Water diffusion properties of instant rice noodles dried under high temperature and high moisture conditions were studied.

对方便米粉在高温高湿条件下干燥的水分扩散特性进行了研究。

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9、

Rice noodles is not the kind of noodle, but made of rice.

河粉不是面条种类，而是用米做的。

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10、

Retrogradation characteristic of instant rice noodles during storage was studied.

研究了方便米粉在贮藏过程中的老化特性。

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11、

Study on Effect on Gelatin Quality of Fresh Incision Rice Noodles by Modified Starch

变性淀粉对鲜切米粉凝胶品质的影响研究

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12、

Study on Anti-retrogradation and Quality Control of Instant Rice Noodles

方便米粉的抗老化及品质控制研究

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13、

Forecasting Quality of Instant Rice Noodles through Property of Simulated Starch Gel

模拟淀粉凝胶特性预测方便米粉品质的探讨

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14、

A primary design of workshop producing fresh instant rice noodles

班产3万份保鲜方便米粉车间设计初探

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15、

Research on the Key Technologies of the Traditional Technics about the Fujian Rice Noodles

福建粉干传统生产工艺关键技术研究

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16、

Safe producing measures of instant rice noodles were established.

制定了方便米粉质量安全生产措施。

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17、

Delving into the New Technology of One-step Shaping of Rice Noodles

米粉一步成型新工艺探讨

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18、

Processing technology of rice noodles is key for solving overstock.

显然对米粉的生产技术深入研究是解决积压的关键。

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19、

Study on the Processing Suitability and Quality Properties of Instant Rice Noodles

方便米粉的原料适应性与品质特性研究

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20、

In this paper, using fermented rice noodles processing technology in Hunan Province based on the following three aspects: ( 1) The effect of Lactobacillus fermentation on characteristics of rice.

本文以湖南地区发酵型湿米粉加工工艺为基础研究以下三个方面的内容：（1）乳酸菌发酵对大米特性的影响。

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