1) gluten strength
面筋强度
1.
Two winter wheat cultivars with different gluten strength were used to study the influence of moderate high temperature(average daily temperature lower than 32℃) during grain filling stages(15 days,20 days and 25 days after anthesis) on protein compositions,flour quality and noodle quality.
采用2个面筋强度不同的冬小麦品种为材料,在其籽粒灌浆的不同时期(开花后15天、20天和25天)进行适度高温?日平均温度<32℃,未达到热胁迫水平)处理,研究了不同处理条件下对小麦蛋白组分、面粉品质和面条加工品质的影响。
2.
Gluten strength is an important factor which determines the bread-making and steaming qualities of wheat.
小麦磨粉品质和面筋强度是小麦品质改良中最重要的两个方面,小麦的面筋强度是决定面粉烘烤品质和蒸煮品质的重要因素。
2) determination of gluten strength
面筋强度测定
4) Strength of embedded steel bars
植筋强度
5) reinforcement strength
加筋强度
6) strength ratio of longitudinal steels and stirrups
纵筋-箍筋强度比
补充资料：表光合强度(见光合强度)
表光合强度(见光合强度)
forecast of sowing or transplanting time
b iaoguanghe qiangdu表光合强度见光合强度
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条