| 释义 |
jelly strength
基本例句
果冻强度,凝胶强度
The test result showed that the gel strength and the elastic modulus was increased while the gel elasticity was almost not changed with the increasing of the starch concentration.材料试验机研究的结果表明，在一定的淀粉乳浓度范围内，凝胶强度和弹性模量随淀粉乳浓度的增加而增加，而凝胶弹性则基本保持不变。 |