2) cooling and edible quality
蒸煮和食用品质
1.
Characteristics and geographical distribution of Yunnan crops resources V.The cooling and edible quality of local rice germplasm in Yunnan;
云南作物资源特征特性及生态地理分布研究V.云南地方稻种资源的蒸煮和食用品质
3) eating and cooking quality
食用与蒸煮品质
1.
The changes of eating and cooking quality of indica early rice in different cropping seasons;
早稻异季育种中稻米食用与蒸煮品质变化特征的研究
4) cooking and eating quality
蒸煮食味品质
1.
Relationship between protein content and the cooking and eating quality properties of rice grain;
稻米蛋白质与蒸煮食味品质关系研究
2.
Effect of nitrogen on the protein fractions content and cooking and eating quality of rice grain;
氮素对稻米蛋白质组分含量及蒸煮食味品质的影响
3.
The variety IR24 and Asominori were used to research the processing quality, appearance quality, cooking and eating quality responded to Free Air CO2 Enrichment (FACE, ambient + 200μmol/mol) during 2003 and 2004.
以粳稻Asominori与籼稻IR24为材料,田间试验,于2003年和2004年连续2年在FACE(Free Air CO2 Enrichment,大气CO2浓度增加200μmol/mol)和正常大气CO2浓度(约370μmol/mol)下,分析了稻米的加工品质、外观品质和蒸煮食味品质。
5) cooking quality
蒸煮食味品质
1.
To apply it effectively,the author used some soft rice,rigid rice and sticky rice to analyse their appearance quality,milling quality,cooking quality and nutritional quality.
因此,为更有效地利用云南省这一独特的优质米资源,本研究将云南软米与粘米、糯米进行外观品质、碾磨品质、蒸煮食味品质以及营养品质的比较研究。
6) cooking quality
蒸煮品质
1.
Study on effect of damaged starch on cooking quality of noodles;
破损淀粉对面条蒸煮品质的影响研究
2.
Analysis of genetic covariances between rice eating and cooking quality and plant height at different stages:;
稻米食用和蒸煮品质与不同发育阶段株高的遗传相关分析
3.
By testing cooking quality and texture characteristic of fresh noodle,the influence of three kinds of egg liquid on the quality of fresh noodle was studied.
本实验分别添加鲜蛋液、蛋清液和蛋黄液制作鲜切面,通过测定其蒸煮品质及质构特性,研究了三种蛋液对鲜切面品质的影响。
补充资料：多段蒸煮
分子式：
CAS号：
性质：又称多段蒸煮。以pH值、组成或者浓度不同的两种以上的蒸煮药液、用于木片浸渍或蒸煮的制造纸浆的方法。有(1)两段的中性-酸性亚硫酸盐蒸煮法。(2)两段的碱性-酸性亚硫酸盐蒸煮法，前段以烧碱或纯碱蒸煮，后段在其中加入硫黄或二氧化硫蒸煮。(3)两段的酸性-中性亚硫酸盐蒸煮法，前段以亚硫酸氢盐蒸煮，后段以亚硫酸氢盐或中性亚硫酸盐蒸煮。(4)两段的酸性-碱性亚硫酸盐法蒸煮等。多段蒸煮法可以缩短蒸煮周期、增加产量，还可以改善成浆性能，提高纸浆质量。
CAS号：
性质：又称多段蒸煮。以pH值、组成或者浓度不同的两种以上的蒸煮药液、用于木片浸渍或蒸煮的制造纸浆的方法。有(1)两段的中性-酸性亚硫酸盐蒸煮法。(2)两段的碱性-酸性亚硫酸盐蒸煮法，前段以烧碱或纯碱蒸煮，后段在其中加入硫黄或二氧化硫蒸煮。(3)两段的酸性-中性亚硫酸盐蒸煮法，前段以亚硫酸氢盐蒸煮，后段以亚硫酸氢盐或中性亚硫酸盐蒸煮。(4)两段的酸性-碱性亚硫酸盐法蒸煮等。多段蒸煮法可以缩短蒸煮周期、增加产量，还可以改善成浆性能，提高纸浆质量。
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