1.
Construction of Wheat Comprehensive Food Safety Demonstration Zone in Hebi City;
鹤壁市小麦食品安全综合示范区建设
2.
Cracked wheat grains, often used in Middle Eastern dishes.
碎小麦碾碎了的小麦，常用于中东食品中
3.
milled product of durum wheat (or other hard wheat) used in pasta.
意大利面食中使用的硬质小麦碾磨品。
4.
STUDIES ON THE FOOD USAGE OF WINTER WHEAT VARIETIES FROM GUANZHONG,SHAANXI PROVINCE
陕西关中小麦品种食品制作和特性研究
5.
Study on the Characteristics of Food Processing for Flour of High Quality Wheat Variety Shaan 253
优质强筋小麦品种陕253面粉食品加工特性研究
6.
Speed up the development of flour staple food industry and promote the transformation of wheat processing;
加快主食面制品工业的发展促进小麦加工转化
7.
Electrical penetration graph(EPG) of feeding behavior of Sitobion avenae(Fab.) on resistant and susceptible wheat plants grown under elevated CO_2 concentration
麦长管蚜在高CO_2浓度下生长的抗性与感性小麦品种上的取食行为
8.
Relationship between End-use Quality and Property Indexes of Wheat Flour
小麦粉理化品质指标与食品加工品质的关系研究
9.
The best-known grain crops are wheat, oats and maize.
人们最熟知的粮食作物是小麦、小麦、燕麦和麦子。
10.
Effects of Gluten Protein Fractions to Dough Properties and End-products Quality in Bread Wheat;
贮藏蛋白组份对小麦面团特性与食品加工品质的影响
11.
Effects of Gluten Protein Fractions Content (GPFC) to Processing Quality and PQL Mapping for GPFC in Common Wheat;
小麦贮藏蛋白组份表达量与食品加工品质的关系及其PQL定位研究
12.
Genotypic Differences of Nutrients Quality and Their Forming of Seeds of A Grade Green Spring Wheat;
A级绿色食品春小麦籽粒营养品质及其形成的基因型差异
13.
Study on Security Supervision Mode of Wheat and Its Products in Comprehensive Food Safety Model Area of Henan Province;
河南省食品安全综合示范区小麦及其制品安全监管模式研究
14.
"Pasta:Any of several starchy food pastes (pasta alimentaria) made from semolina, the purified middlings (endosperm) of a hard wheat called durum."
意大利面: 用粗粒小麦粉,即经过净化的硬质小麦的胚乳,制成的淀粉类食品。
15.
Wheat is the alpha and omega of their diet.
小麦是他们的主要食物。
16.
Effect of Microorganism Contamination on Quality and Food Security for Wheat Flour;
微生物污染对小麦粉品质及食用安全影响的研究
17.
Effects of Food Additive on the Paste Properties of Nanyang Color Wheat Starch
食品添加剂对南阳彩色小麦淀粉糊化黏度特性的影响
18.
Protein Functionality in Food Systems(Ⅵ) The Functional Properties of Protein in Food System(Ⅲ)--Soy Protein and Wheat Gluten Protein
食品中蛋白质的功能(六) 食品中蛋白质的功能性质(三)——大豆蛋白和小麦蛋白