英语词汇“parboiled”的意思、用法、释义、翻译、读音、例句、短语、词组-英语词典

是什么意思

煮半熟，使过热( parboil的过去式和过去分词 )；

英英释义

parboil[ 'pɑ:b?il ]

v.cook (vegetables) briefly
同义词：blanch

学习怎么用

双语例句

Potatoes can be parboiled before roasting.
土豆可先煮至半熟再烤。

权威例句

A thin layer drying model of parboiled wheat.
Assessing breakage and cracks of parboiled rice kernels by image analysis techniques
Specific energy and quality aspects of infrared (IR) dried parboiled rice
Texture determinants in cooked, parboiled rice. I. Rice starch amylose and the fine structure of amylopectin.
Comparison of regular and parboiled rices: explanation of discrepancies between reported glycemic responses to rice
Texture determinants of cooked, parboiled rice. II. Physicochemical properties and leaching behaviour of rice.
Impact of Proteins on Pasting and Cooking Properties of Nonparboiled and Parboiled Rice
Comparative study of nutrient composition of commercial brown, parboiled and milled rice from Brazil.
Effect of Soaking Temperature on Physical, Chemical and Cooking Properties of Parboiled Fragrant Rice
The kinetics of the removal of nitrogen and organic matter from parboiled rice effluent by cyanobacteria in a stirred batch reactor

单词	parboiled
释义	parboiled 听听怎么读是什么意思 v. 煮半熟，使过热( parboil的过去式和过去分词 )；英英释义 parboil[ 'pɑ:b?il ] v.cook (vegetables) briefly 同义词：blanch 学习怎么用双语例句 Potatoes can be parboiled before roasting. 土豆可先煮至半熟再烤。权威例句 A thin layer drying model of parboiled wheat. Assessing breakage and cracks of parboiled rice kernels by image analysis techniques Specific energy and quality aspects of infrared (IR) dried parboiled rice Texture determinants in cooked, parboiled rice. I. Rice starch amylose and the fine structure of amylopectin. Comparison of regular and parboiled rices: explanation of discrepancies between reported glycemic responses to rice Texture determinants of cooked, parboiled rice. II. Physicochemical properties and leaching behaviour of rice. Impact of Proteins on Pasting and Cooking Properties of Nonparboiled and Parboiled Rice Comparative study of nutrient composition of commercial brown, parboiled and milled rice from Brazil. Effect of Soaking Temperature on Physical, Chemical and Cooking Properties of Parboiled Fragrant Rice The kinetics of the removal of nitrogen and organic matter from parboiled rice effluent by cyanobacteria in a stirred batch reactor
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