1) bakeable mass spectrometer
可烘烤质谱仪
2) Baking quality
烘烤质量
1.
Effects of picking six upper leaves at the same times on baking quality of three top leaves of flue-cured tobacco;
烤烟上部6片叶一次采收对顶部3片叶烘烤质量的影响
3) 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。
4) 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。
5) 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。
6) gluten and baking quality
麸质的烘烤品质
补充资料：烘烤
1.用火燥物。
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