1.
durum granular
粗粒硬质小麦粉(适于制通心粉)
2.
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
3.
Milling Quality and Inheritance of Kernel Hardness and Flour Yield of Common Wheat (Tricium aestivum L.);
普通小麦磨粉品质和籽粒硬度与出粉率遗传规律的研究
4.
"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。
5.
Relationship on Solvent Retention Capacity with Kernel Hardness and Protein Content of Wheat Whole Meal
小麦粉溶剂保持力与籽粒硬度及蛋白质含量的关系
6.
A hardy wheat(Triticum turgidum, formerly T.durum)used chiefly in making pasta.
硬粒小麦一种硬粒麦（硬粒小麦原为粗麦小麦属），主要用于制作意大利面食（通心粉及细面条等）
7.
Study on Synthesis of Wheat Starch Stearate by Dry Method and Its Properties
干法合成硬脂酸小麦淀粉酯的特性研究
8.
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。
9.
Study on Carotenoid and Protein in Triticum Durum;
硬粒小麦类胡萝卜素与蛋白质的研究
10.
Breeding and Identification of Triticum Aestivum-Haynaldia Villosum Germplasm Lines with Resistance to Powdery Mildew;
抗白粉病小麦—簇毛麦种质系的选育及其鉴定
11.
Development and Characterization of Wheat-Th.intermedium Germplasms with Resistance to Powdery Mildew;
抗白粉病小麦—中间偃麦草种质系的选育与鉴定
12.
Studies on the Nutritional Quality and Preservation of Barley and Wheat Seedling Powder
大小麦麦苗粉营养品质分析及其保存的研究
13.
Ingredients: refined wheat starch,high quality carrot,iodine refined salt,purified water.
配料：精制小麦粉，优质胡萝卜，碘精盐，水。
14.
Ingredients: refined wheat starch,high quality spinach,iodine refined salt,purified water.
配料：精制小麦粉，优质菠菜，碘精盐，水。
15.
Ingredients: refined wheat starch,high quality celery,iodine refined salt,purified water.
配料：精制小麦粉，优质芹菜，碘精盐，水。
16.
Ingredients: refined wheat starch,high quality cucumber,iodine refined salt,purified water.
配料：精制小麦粉，优质黄瓜，碘精盐，水。
17.
Studies on Components, Properties and Application of B-starch from Wheat;
小麦B淀粉的组分、性质和利用的研究
18.
Genetic Analysis of the Resistance Gene of Wheat Germplasm N9659 to Powdery Mildew;
小麦新种质N9659抗白粉病的遗传分析