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eating quality
The three important traits for cooking and eating quality of rice grains are controlled by a single locus in an elite rice hybri
      
The cooking and eating quality of the rice grain is one of the most serious problems in many rice-producing areas of the world.
      
Different attributes of fruit flesh texture contribute to consumer preference for eating quality in apple.
      
It had been determined that the three traits for cooking and eating quality, AC, GC and GT, are controlled by the Waxy locus and/or the tightly linked genomic region.
      
QTL detection for eating quality of cooked rice in a population of chromosome segment substitution lines
      
The main effects, epistatic effects and environmental interactions of QTLs on the cooking and eating quality of rice in a double
      
Amylose content (AC), gel consistency (GC) and gelatinazation temperature (GT) are three important traits that influence the cooking and eating quality of rice.
      
Grain length in rice plays an important role in determining rice appearance, milling, cooking and eating quality.
      
A recombinant inbred line population derived from a cross between Zhenshan 97 and Delong 208 was used to analyze the genetic basis of the cooking and eating quality of rice as reflected by 17 traits (or parameters).
      
The first class consists of AC, GC, and most of the paste viscosity parameters that form a major determinant of eating quality.
      
Low paste viscosity corresponds to low AC and soft gel, which represents good eating quality for most Chinese consumers; high ASV and low Atemp, together with reduced time to gelatinization and PKV, indicate preferred cooking quality.
      
Fruits that were packaged in a modified atmosphere needed more than 3 days of subsequent ripening before the optimum level of eating quality was reached.
      
They contribute to the nutritional and general overall eating quality.
      
Results indicated that the cakes were significantly different (P >amp;lt; 0.05) in terms of grain size and eating quality.
      
In general, the results suggested that the overall flavor stability and eating quality of foods fried in the six oil treatments from the best to the poorest would be: LL≥79%OA, 65%OA, 51%OA, 37%OA, and control.
      
Treatments that resulted in tubers of the highest specific gravity and consequently, the highest starch content and best eating quality, were those having the lowest nymph populations and the highest yields.
      
The various seed types comprising these mixtures are known by an array of local names, reflecting farmer perceptions of seed color and pattern, eating quality, plant structure, origin, and other characteristics.
      
Variation in sweet corn kernel characteristics associated with stand establishment and eating quality
      
A better understanding of the relationships between kernel characteristics associated with eating quality and stand establishment could be helpful in selection of superior genotypes by the sweet corn industry.
      
Most of the kernel attributes associated with eating quality were uncorrelated indicating that selection to improve specific eating quality characteristics can be conducted simultaneously.
      
 

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