1) bread quality trait
面包品质性状
1.
The results indicate that the negative correlation coefficients between amylose content and bread quality traits(Zeleny sedimentation value, dough developing time and stable time)are extremely significant; while the positive correlation between amy.
结果表明,直链淀粉含量与面包品质性状(Zeleny沉淀值、面团形成时间和稳定时间)呈极显著负相关;淀粉总量与面包品质性状呈负相关,但相关不显著;面粉膨胀势与面包品质性状呈极显著正相关。
2) bread-baking quality characters
面包烘焙品质性状
1.
Relations between wheat protein groups and bread-baking quality characters were studied by using 38 wheat germplasm materials.
利用３８个小麦种质材料，研究了小麦蛋白质组分与面包烘焙品质性状的关系。
3) bread quality
面包品质
1.
A study on influences of oat bran to rheological property and bread quality
燕麦麸皮对面团流变学特性和面包品质的影响研究
2.
Four lipids with different melting point were chosen to encapsulate the ascorbic acid which has shown the influence on dough's rheological property and bread quality.
研究了四种不同熔点的油脂包埋L-抗坏血酸对面团流变学特性,以及对面包品质的影响,通过正交试验研究了包埋L-抗坏血酸的最佳配比。
3.
初步探讨了用修正极差法来评价魔芋精粉对面包品质的影响。
4) dough-quality characteristics
面团品质性状
5) quality character
品质性状
1.
Genetic effects analysis of main quality characters of cherry tomato;
樱桃番茄主要品质性状的遗传效应分析
2.
Combining ability analysis of main agronomic and quality characters of BT type cytoplasmic male sterile lines newly bred in japonica rice(Oryza sativa L.);
新选粳稻BT型不育系主要农艺及品质性状的配合力分析
3.
Effect of rice stubble-field and maize stubble-field on quality characters of strong gluten wheat variety;
水稻及玉米茬口对强筋小麦品质性状的影响
6) quality traits
品质性状
1.
Analysis of principal components of quality traits in rice in Heilongjiang Province;
黑龙江省稻米品质性状的主成分分析
2.
Study on method of core collection construction for sensory quality traits of summer-planted vegetable soybean.;
夏播菜用大豆感官品质性状核心种质构建方法的研究
3.
Regression analysis of wheat quality traits to bread;
小麦主要品质性状影响面包烘烤的回归分析
补充资料：毛发性状测试仪
分子式：
CAS号：
性质：一种专门用于人的头发的性质与状态评价、测试的仪器。通过将被测头发的形态等各种信息与仪器本身的贮存的各种信息数据相比较，经过一系列分析、处理后即可显示或打印出所测头发的性质、状态等测试结果，可为头发保养、发用产品的选用及研究、开发提供客观依据。
CAS号：
性质：一种专门用于人的头发的性质与状态评价、测试的仪器。通过将被测头发的形态等各种信息与仪器本身的贮存的各种信息数据相比较，经过一系列分析、处理后即可显示或打印出所测头发的性质、状态等测试结果，可为头发保养、发用产品的选用及研究、开发提供客观依据。
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