1.
Effect of Nitrogen on Noodle-making Quality of Wheat (Triticum aestivum L.);
施用氮肥对小麦面条加工品质的影响
2.
Relationships between Quality Traits and Processing Quality of Pan Bread,Steamed Bread and Noodle in Xinjiang Winter Wheat
新疆冬小麦品种品质性状与面包、馒头、面条加工品质的关系
3.
Studies on Noodle-making Quality Traits of Some Wheat Cultivars Popularized in Yellow-huai Wheat Region of China
黄淮麦区部分推广小麦品种面条加工品质性状的研究
4.
Effects of HMW-GS Allelic Variation on Processing Quality of Bread and Noodle Revealed by Near-Isogenic Lines
利用HMW-GS近等基因系评价不同等位变异对面包、面条加工品质的影响
5.
Effect of processing conditions on the sensory quality of sand Artemisia noodles
工艺条件对沙蒿面条感官品质的影响
6.
Influence of the Main Components of Flour on the Quality of Food Processing
面粉主要成分对食品加工品质的影响
7.
Article 11 Incorporated Products
第11条 加工产品
8.
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
9.
Influence Mechanism and Processing Engineering Research for Buckwheat Bread Quality Factor;
影响荞麦面包品质因素的机理及加工技术研究
10.
Effect of Resistant Starch on Dough Rheological Properties and Processing Qualities;
抗性淀粉对面团流变学特性及加工品质的影响
11.
Shallow ory influence machine metals the spare parts process product surface the factor of the quality;
浅论影响金属零件加工产品表面质量的因素
12.
Effects of Processing Technology on Rehydration Characteristics and Sensory Evaluation of Instant Rice
加工工艺条件对α-方便米饭复水特性及其感官品质的影响
13.
Correlation of Chinese Dry Noodle Quality and Wheat Properties and QTL Mapping for Noodle Quality;
中国干面条品质与小麦品质的关系和面条品质的QTL分析
14.
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
15.
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
16.
Effect of Top-dress Nitrogen Application Amount on Grain Protein Content and Flour Processing Quality in Different Winter Wheat
追氮量对不同冬小麦籽粒蛋白质含量以及面粉加工品质的影响
17.
The relation of wheat property and noodle quality was studied.
以机制扁面条为对象，研究了小麦品质对面条成品品质的影响。
18.
Change of fruit postharvest processing quality of three tomato cultivars
加工番茄采后果实加工品质差异分析