查询词典 cocoa

Cocoa paste, cocoa butter, sugar and milk are the four basic ingredients for making chocolate.

可可泥、可可脂、糖以及牛奶是制作巧克力的重要成分。

This gets separated into cocoa solids and a fat called cocoa butter.

这种液体分离成可可豆渣和称之可可豆黄油的可可豆脂肪。

Are sole agent of Shree Rum Guar Gum powder, butter oil substitutes, shortening oil, cocoa butter substitute, hydrogenated coconut oil, palm stearin, cocoa powder, coconut cream, desiccated coconut, ice cream fat.

我司总代理印度雪龙牌瓜尔豆胶，康宝牌代可可脂，氢化椰子油，起酥油，棕榈硬脂，无水奶油，食用牛油，耐炸油，椰子粉，椰浆，椰蓉，椰果，芒果浆，葡萄干，橄榄油，奶粉，乳清粉，烘炒咖啡豆，可可豆/粉/脂，海草，单甘脂，蔗糖脂，木薯淀粉，食品香精， I+G，冰淇淋油脂。"，"

"This study shows that the levels of resveratrol found in cocoa and chocolate products is second to red wine among known sources of resveratrol and forms yet another important link between the antioxidants found in cocoa and dark chocolate to other foods," says David Stuart, PhD, Director of Natural Product Science at The Hershey Company who partnered with Planta Analytica to conduct this study.

&这项研究表明，白藜芦醇的各级中发现可可和巧克力产品的第二红葡萄酒中已知来源的白藜芦醇和各种形式的又一重要之间的联系中发现抗氧化剂的可可粉和黑巧克力的其他食品，说：&戴维斯图尔特博士主任天然产物科技在好时公司与谁合作，植物分析家进行这项研究。

Are sole agent of Shree Rum Guar Gum powder, butter oil substitutes, shortening oil, cocoa butter substitute, hydrogenated coconut oil, palm stearin, cocoa powder, coconut cream, desiccated coconut, ice cream fat.

我司总代理印度雪龙牌瓜尔豆胶，康宝牌代可可脂，氢化椰子油，起酥油，棕榈硬脂，无水奶油，食用牛油，耐炸油，椰子粉，椰浆，椰蓉，椰果，芒果浆，葡萄干，橄榄油，奶粉，乳清粉，烘炒咖啡豆，可可豆/粉/脂，海草，单甘脂，蔗糖脂，木薯淀粉，食品香精， I+G，冰淇淋油脂。&，&

Cocoa powder could now be combined with sugar and remixed with cocoa butter to create solid chocolate.

剩下干的&蛋糕&加工成可可粉，可可粉现在可以和糖混合同时和可可脂混合加工成固体的巧克力。

Outside the tin is this hot cocoa recipe: Blend 1 tbsp cocoa with 1 tbsp sugar or more to taste.

外面的天是这个热可可食谱：配方1大勺可可粉1大勺糖或更长时间的口味。

In the nineteenth century, the Dutch developed machines to press cocoa beans and extract the cocoa butter, a bitter-tasting fatty substance.

19世纪，荷兰人制造出压榨可可豆的机器，以提取可可油，这是一种苦味的脂类物质。

Cocoa butter is also called cocoa butter, light yellow, firm and brittle fracture at room temperature with a strong and beautiful fragrance, imported to melt quickly and without feeling greasy, is to create a special chocolate fats.

可可脂又称可可白脱，淡黄色，常温下坚实而脆裂，具有强烈而优美的香气，入口融化快且无油腻感，是制造巧克力的专用油脂。

They were cocoa beans, today's source of all our chocolate and cocoa.

这就是可可豆，现今的巧克力和可可食品的来源。

Results showed that 0.01g/mL extract of Oxalis corniculata L. had obvious antimicrobial effect on S. aureus, but all extract of Oxalis corniculata L has not any antimicrobial effect on E.

结果表明，0.01g/ml的提取物对摇床培养的金黄色葡萄球菌生长具有明显的抑制作用；但各种浓度的提取物对摇床培养的大肠杆菌生长均无抑制作用。

This will be totally different from Zaro's texture mod, it will be desaturated, dirty etc.

这会和Zaro的那个材质补丁有很大不同，这边是更多的不饱和色，整个都灰扑扑的。