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12:03 Jul 14, 2011 |
German to Spanish translations [PRO] Tech/Engineering - Agriculture | |||||||
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| Selected response from: Lucía Paz Spain Local time: 20:27 | ||||||
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Summary of answers provided | ||||
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3 | pregelatinizado, hinchado |
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aufgeschlossen pregelatinizado, hinchado Explanation: Un proceso que hace que el almidón se digiera mejor: Pregelatinizado (6), hinchado. (6) En la versión alemana, pueden utilizarse el calificativo «aufgeschlossen» y el nombre «Quellwasser» (en referencia al almidón) http://www.boe.es/doue/2010/077/L00017-00032.pdf Zum besseren Aufschliessen wird Getreide 3 bis 10 Stunden in lauwarmen Wasser eingeweicht. (Vorquellen) Nach dem Kochen oder Dünsten etwa 10 bis 20 Minuten warm stellen. (Nachquellen). http://www.bayernhof.de/Produktinfo Getreide.htm Reference: http://eur-lex.europa.eu/Notice.do?mode=dbl&lang=de&ihmlang=... |
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3 hrs |
Reference: Ref.: Reference information: http://www.proz.com/kudoz/german_to_spanish/agriculture/1220... |
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