1) Cooking quality trait
蒸煮品质性状
2) 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。
3) 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。
4) 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
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。
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