1) Gluten
面筋质
2) Gluten quality
面筋质量
1.
However,over usage of 1BL/ 1RS translocation lines was a major factor to cause delerious gluten quality in Chinese wheat.
1BL/1RS易位主要影响和面时间、耐揉性和弱化值等主要反映小麦面筋质量的性状,使面筋品质显著降低,而对反映面筋数量性状的蛋白质含量的影响较小。
3) gluten
面筋
1.
The influence of different washing temperature on gluten extraction rates;
洗涤温度对面筋含量检测的影响
2.
Effect of Water Unextractable Pentosans on gluten Formation and Properties;
小麦水不溶性戊聚糖对面筋形成及品质影响的研究
3.
Changes in Activities of Key Enzymes of Starch Synthesis During Grain Filling Stage of Winter Wheat Cultivars with Different Gluten Content;
不同面筋含量冬小麦品种子粒灌浆期淀粉合成关键酶活性变化
4) gluten
面筋蛋白
1.
Effects of Gluten on Noodle Qualities;
面筋蛋白与面条品质关系研究
2.
Study on Modification by Succinylation of Wheat Gluten;
小麦面筋蛋白琥珀酰化改性研究
3.
Study on the limited enzymatic hydrolysis of wheat gluten;
控制酶解小麦面筋蛋白的研究
5) wheat gluten
小麦面筋
1.
Tube theory based analytics on the rheological behavior of wheat gluten dough;
基于管式模型的小麦面筋系统流变行为的解析
2.
Study on proteolysis of wheat gluten;
小麦面筋蛋白酶解特性研究
3.
This paper has introduced extraction and peculiarity of wheat gluten.
小麦面筋是小麦淀粉加工的副产品,是将小麦面粉用水洗掉淀粉和其它成分后所形成的富有粘弹性的软胶体。
6) wheat gluten protein
面筋蛋白
1.
The water-insolubility of wheat gluten protein(WGP) is one of the major limitations for its more extensive use in food processing.
对小麦面筋蛋白进行琥珀酰化和蛋白酶复合改性以提高其溶解性及其他特性。
参考词条
补充资料：半丝质体(惰质组)
半丝质体(惰质组)
17．半丝质体(惰质组)
说明：补充资料仅用于学习参考，请勿用于其它任何用途。