textured u rečniku italijanskog jezika Oksford‒Paravia

Prevodi za textured u rečniku engleski»italijanski

textured [Brit ˈtɛkstʃəd, Am ˈtɛkstʃərd] ADJ

textured fabric, paint, wall paper:

textured

operato

rough-textured ADJ

rough-textured

a trama grossa

texture [Brit ˈtɛkstʃə, Am ˈtɛkstʃər] N

1. texture:

texture (of cream, paint)

consistenza f

texture (of soil)

conformazione f

texture (of surface)

struttura f

texture (of cloth)

trama f

texture (of cloth)

consistenza f

2. texture (of life, writing, music):

texture fig

carattere m

textured vegetable protein [Brit, Am ˈtɛkstʃərd ˈvɛdʒtəbəl] N FOOD

textured vegetable protein

proteina f vegetale testurizzata

Pojedinačni prevodilački parovi

coarse-grained texture

a grana grossa

papery texture

cartaceo

granular surface, texture etc.

granuloso

Prevodi za textured u rečniku italijanski»engleski

Pojedinačni prevodilački parovi

texturizzato

textured

operato

textured

trama

texture

a trama grossa

rough-textured

textured u rečniku PONS

Prevodi za textured u rečniku engleski»italijanski

texture [ˈteks·tʃɚ] N

texture

consistenza f

Pojedinačni prevodilački parovi

pasty texture

pastoso, -a

feathery feel, texture

soffice

Prevodi za textured u rečniku italijanski»engleski

Pojedinačni prevodilački parovi

operato (-a)

textured

consistenza (di materiale, tessuto)

texture

pane

Most Italian bread - pane - is made with white flour - ciabatte (flat loaves), filoni (long, large loaves), panini al latte , and all'acqua (rolls made with milk or water) - but there are more than 250 types of bread officially classified by the baking industry. Every region has its own kinds of bread, which vary according to the type of flour used and the length of time for which the bread needs to be kept. One special regional bread is the Piedmontese biova , an oblong crusty loaf that is hollow inside, made from soft-grain flour, water, yeast, and salt. Another specialty is grissini rubatà , bread sticks that are left to rise for a long time, then rolled out by hand and cooked until they reach their characteristic lightness and fragrance. Tuscan bread on the other hand is usually oval in shape with a thin crisp crust and open texture; it is made without salt. In Sardinia, where bread was baked once a week or even once a month, you can find pane carasau , which is flat, round, and crisp.

textured Primeri iz rečnika PONS (ručno uređeno)

Most Italian bread - pane - is made with white flour - ciabatte (flat loaves), filoni (long, large loaves), panini al latte , and all'acqua (rolls made with milk or water) - but there are more than 250 types of bread officially classified by the baking industry. Every region has its own kinds of bread, which vary according to the type of flour used and the length of time for which the bread needs to be kept. One special regional bread is the Piedmontese biova , an oblong crusty loaf that is hollow inside, made from soft-grain flour, water, yeast, and salt. Another specialty is grissini rubatà , bread sticks that are left to rise for a long time, then rolled out by hand and cooked until they reach their characteristic lightness and fragrance. Tuscan bread on the other hand is usually oval in shape with a thin crisp crust and open texture; it is made without salt. In Sardinia, where bread was baked once a week or even once a month, you can find pane carasau , which is flat, round, and crisp.

pane