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1.
Effects of Emulsifiers on Wheat Flour Characteristics
几种乳化剂对小麦粉品质特性影响的研究
2.
Flour Blending with Waxy Wheat Flour:Physico-Chemical Properties and Effects on Steamed Bread Quality
糯小麦粉配粉理化特性及其对馒头品质的影响
3.
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
4.
Wheat Starch Components, Quality Characteristics, and Its Response to Light;
小麦籽粒淀粉组分、品质特性及其对光照的响应
5.
Contribution of Lipid to Physicochemical Properties and Mantou-making Quality of Wheat Flour
脂类对小麦粉理化特性和馒头加工品质的影响
6.
Effect of Wx-B1 null on Amylose Content and Starch Properties in Durum Wheat
硬粒小麦缺失4A蜡质蛋白对直链淀粉含量及淀粉品质特性的影响
7.
Effect of Protein Components and Starch Properties on Bread Quality and Utilization in Wheat Quality Improvement;
小麦蛋白成分和淀粉特性对面包品质的影响及品质改良应用
8.
Effect of Wheat Protein and Starch on Dough Rheological Properties and Processing Qualities;
小麦蛋白质和淀粉对面团流变学特性及加工品质的影响
9.
Studies on the Heredity of Starch Traits and Their Effects on Endosperm Texture and Bread Quality in Wheat;
小麦淀粉特性对胚乳质地和面包品质的影响及遗传研究
10.
Genetics Analysis and QTL Mapping of Glutenin and Starch Swelling Properties in Common Wheat;
小麦谷蛋白、淀粉膨胀特性等品质性状的遗传分析和QTL定位
11.
Effects of Soil Textures on Starch Paste Properties of Different Types of Gluten Winter Wheats
土壤质地对不同筋型冬小麦品种淀粉糊化特性的影响
12.
Study on Wheat Varieties Milling Quality of Shaanxi Guanzhong;
陕西关中小麦品种(品系)磨粉品质性状研究
13.
Correlation between Quality Traits and Color of Flour and Dough Sheet in RIL Populations
小麦RIL群体中小麦粉及面片色泽与主要品质性状的相关分析
14.
ANALYSIS OF COMBINING ABILITY AND GENETICS OF STARCH QUALITY TRAITS IN WHEAT
小麦淀粉品质性状配合力效应及遗传分析
15.
Analysis of Wheat Starch Quality Genetic Traits and Combining Ability in Wheat
小麦淀粉品质性状的遗传及配合力分析
16.
Extraction and pasting property of starches from different wheat varieties
不同品种小麦淀粉提取及糊化粘度性质比较
17.
The Influence of Sowing Date on Different Gluten Wheat Starch Viscosity Characteristics
播期对不同筋型小麦品种淀粉糊化特性的影响
18.
Studies on the Characteristics of Weimai 7 and Its Use in Wheat Breeding;
潍麦7号小麦品种特性分析及其种质利用研究