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1)  blend [英][blend]  [美][blɛnd]
烘烤之前不同品种混配
2)  bread making quality
烘烤品质
1.
The correlation between glutenin subunits and bread making quality of common wheat was studied in this paper.
用统计分析的方法研究了小麦谷蛋白亚基的不同等位基因变异对烘烤品质性状的影响。
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3)  baking quality
烘烤品质
1.
Composition of high molecular weight glutenin subunits and low molecular weight glutenin subunits, and their effect on baking quality in wheat;
高低分子量麦谷蛋白亚基构成及其对小麦烘烤品质的效应分析
2.
The composition of high molecular weight glutenin subunits (HMW-GSs) of 386 wheat lines from CIMMYT by the SDS-PAGE was identified, the micro SDS sedimentation value was determined, and the effect of the HMW-GS on wheat baking quality was evaluated.
采用SDS-PAGE方法分析了386份CIMMYT小麦材料的高分子量麦谷蛋白亚基(HMW-GS)组成,并测定了其微量SDS沉降值,同时评估了各亚基对小麦烘烤品质的贡献。
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4)  bread-making quality
烘烤品质
1.
The composition and content of gliadins play an important role in affecting bread-making quality of wheat.
麦醇溶蛋白作为小麦胚乳中重要的贮藏蛋白,其组成和含量对小麦面粉的烘烤品质具有重要影响。
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5)  Baked Food
烘烤食品
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6)  different cultivars
不同品种
1.
Using Shuguang,Wuyuehuo,Zaohongbaoshi,Zaohong 2, Zaohongzhu and Danmo nectarine cultivars in greenhouse as the test material,the following fruit quality indexes were measured,including single fruit weight,fruit coloring area,the content of sugar in dry weight,titratable acid,soluble solid,vitamin C and soluble protein,Meanwhile the fruits overall quality of different cultivars was analyzed.
以设施栽培的五月火、早红珠、丹墨、曙光、早红2号、早红宝石油桃为试材,测定了果实的单果重、着色面积、果实干重的含糖量、可滴定酸含量、可溶性固形物的含量、维生素C以及可溶性蛋白等品质指标,并对不同品种的果实综合品质进行了分析。
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补充资料：配成复混肥料(见复混肥料)


配成复混肥料(见复混肥料)


肥料。配成复混肥料见复混
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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