chewiness

美 　英

• 網(wǎng)絡(luò)咀嚼性；咀嚼度；嚼勁

例句

Corn syrup is a " humectant and plasticizer" i. e. gives the product dampness and flexibility or chewiness.

糖漿是濕潤(rùn)劑或塑化劑比如給貓糧帶來(lái)彈性、咀嚼性。

The hardness and chewiness of crisped grass carp muscle were higher than those of grass carp in textural mechanical properties (P05).

脆化草魚肌肉硬度和咀嚼力均比普通草魚高（P0.05）。

Sousing time major impacted the hardness and chewiness of fat meat with skin and the resilience of skinless fat meat.

腌制時(shí)間主要影響著帶皮肥肉的硬度、耐嚼性，無(wú)皮肥肉的回復(fù)性；

In concentrated solution it adds thickening and chewiness.

濃縮溶液可提高粘度和咀嚼性

You need to love the chewiness of intestines, the gelatinous and chewy texture of chicken feet and to appreciate jellyfish.

你得喜歡豬下水的嚼頭，雞爪的膠質(zhì)和耐嚼紋理，得喜歡吃海蜇。

The hardness and chewiness of meitauza increased obviously in the fermentation process.

發(fā)酵過(guò)程使霉豆渣的硬度和咀嚼性明顯提高。

water is the main factor affecting cohesiveness and chewiness of fat meat with skin and springing and chewiness of skinless fat meat;

水是影響帶皮肥肉的凝聚性、耐嚼性和無(wú)皮肥肉的彈性和耐嚼性的主要因素；

sousing time mainly affects hardness and chewiness of fat meat with skin and resilience of skinless fat meat;

腌制時(shí)間主要影響帶皮肥肉的硬度、耐嚼性和無(wú)皮肥肉的回復(fù)性；

Study on the assessment for cooked noodle chewiness quality

面條筋道感質(zhì)地評(píng)價(jià)的研究