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食用品质
    Relationship Between RVA Profile Character andEating Quality in Oryza sativa L.
    稻米淀粉RVA谱特征与食用品质的关系
    A Study on the Improvement of Eating Quality of Early Indica Rice with the Assistance of RVA
    RVA辅助稻米食用品质改良研究(英文)
    Starch Eating Quality and Nutritional Composition of Bt Transgenic Rice
    转Bt基因水稻“克螟稻”淀粉食用品质与稻米营养成分的研究
    Progresses in the Study on the Assessing, Genetic and Breeding of the Rice Starch RVA Profile in Rice Eating Quality
    RVA谱在稻米蒸煮食用品质评价及遗传育种方面的研究进展
    For cooking and eating quality, 731A, 7R189 and LH422 had goodGCA.
    蒸煮食用品质一般配合力好的不育系是731A,恢复系是7R189和LH422。
    Amylose content(AC), gel consistency(GC) and gelatinization temperature(GT) are three important aspects that evaluate the cooking and eating quality of rice.
    直链淀粉含量(AC)、胶稠度(GC)和糊化温度(GT)是衡量稻米蒸煮与食用品质的3项重要指标。
    Studies on the genetic relationship among Wx gene, AC, GC and GT of rice not only make for exploring the genetic mechanism of GC and GT but also help to improve the cooking and eating quality of rice.
    研究Wx基因与AC、GC和GT的遗传关系,不仅有利于探讨GC和GT的遗传机制,而且对提高稻米蒸煮与食用品质有一定的帮助。
    Treated with 65U cellulase((55±1)℃,pH(5±01))and soaked with 5 time water for 90 min after gelatinization,the ratio of rehydration reached 336 from 258.The sensory and eating quality were improved,and its taste was similar to the fresh cooked rice soup. 
    原料经糊化处理后,添加65U果胶酶((55±1)℃,pH(5±0 1))、5倍量水浸泡处理90min,可使方便稀饭复水率由原来的2 58提高到3 36,成品的感官品质与食用品质明显改善,口感与新鲜稀饭相似.
    Study on the Mechanism of Improving Eating Quality of Rice Noodles by Lactic Acid Bacteria Fermentation
    乳酸菌发酵改善米粉食用品质机理的研究
    STUDIES ON EATING QUALITY OF MEAT FROM CHINESE LOCAL,FOREIGN AND THEIR CROSS BREED PIGS
    地方品种、外来品种及其杂种猪肉食用品质的研究
    EFFECT OF DIFFERENT SOWING DATES AND FERTILIZER LEVELS ON PROCESSING QUALITY AND EATING QUALITY OF TWO FRAGRANT RICE VARIETIES
    不同播期和施肥水平对二个香米品种加工和食用品质的影响
    EFFECTS OF γ IRRADIATION ON COOKING AND EATING QUALITY OF RICE
    γ辐照对稻米蒸煮和食用品质的影响
    STUDIES ON PHYSICOCHEMICAL PROPERTIES AND EATING QUALITY OF GREY GOAT MEAT
    青山羊肉品理化性状及其食用品质的研究
    Comparative Mapping Quantitative Trait Loci Controlling the Cooking and Eating Quality of Rice (Oryza sativa L.)
    异地比较定位控制稻米蒸煮食用品质的数量性状基因
    COMPARATIVE STUDIES BETWEEN MILLED AND BROWN RICE FOR COOKING AND EATING QUALITY CHARACTERISTICS
    精糙米蒸煮食用品质性状的比较研究
    Endosperm Appearance Marker and Physical/Chemical Indicator of RVA Profile Combined-Assisted Selection for the Improvement of Eating Quality of Early Indica Rice
    胚乳外观标记与RVA谱理化指标相结合辅助改良早籼稻食用品质
    Effects of Chalkiness on Cooking and Eating Quality Properties of Long-Grain Rice
    垩白对籼米蒸煮食用品质的影响
    Mechanism of Improving Eating Quality of Rice Noodles by Lactic Acid Bacteria Fermentation
    乳酸菌发酵改善米粉食用品质的机理
    EFFECT OF γ-IRRADIATION AS PRE-TREATMENT METHORD ON DRYING CHARACTERISTIC AND MILLING AND EATING QUALITY OF RICE
    ~(60)Coγ辐照预处理对晚粳稻干燥特性及加工、食用品质的影响研究
    Water resources had a slight impact on RVA testing, while sample quantity had serious effects on the final result and subsequent assessment of rice eating quality.
    采用相仿AAC的不同类型水稻和不同AAC的早舢稻为材料,研究了辐照对淀粉粘滞性、理化品质和淀粉粒的影响,结果表明辐照可产生改性的米粉和食用品质
 

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