Effect of total protein content on eating quality of rice varied with the relative proportions of glutelin and prolamin.
而总蛋白质含量对食味品质的影响因谷蛋白相对于醇溶蛋白的含量的不同而异。
The endosperm starch granule that relating to proportion of amylase to amylopectin composes eating quality of rice in great degree.
稻米食用品质在很大程度上与稻米胚乳中淀粉的组成，即直链淀粉与支链淀粉的比例有关。
The texture of cooked rice and the eating quality of rice varieties from the different eras were not improved with N supply from LN to MN.
适当增加供氮浓度，不同年代育成的籼稻品种的米饭质地和食味没有得到大的改善；
In rice quality improvement programs, starch pasting viscosity, which can be measured by the Rapid visco Analyzer (RVA), serves as an important index in estimating the eating quality of rice.
由粘度速测仪测得的淀粉粘滞性是反映稻米食味品质优劣的一个重要标准。
Amylographic viscosity measurements, a physical property of milled rice flour, are important eating and processing quality parameters of rice and are characteristics of the endosperm.
摘要白米淀粉糊黏度测定值是稻米食用与加工品质非常重要之介量，属胚乳性状。
The content and compose of amylum and protein was the main factor influencing rice cooking and eating quality.
稻米胚乳中淀粉的含量和组成及蛋白质的含量是影响米饭食味品质的主要因素。
This paper focused on early Indica rice to study the eating quality and physical property of rice noodle fermented by lactic acid bacteria.
以早籼稻为原料，利用乳酸菌发酵，探讨纯种微生物发酵对米粉的口感和物性的影响。
The effect of chalkiness on eating, cooking and nutritional quality was investigated with Gangyou 527 (indica hybrid rice) and Zhaiyeqing 8 (conventional indica rice) as materials.
以冈优527(杂交籼稻)和窄叶青8号(常规籼稻)为材料，研究垩白对稻米蒸煮食味品质及营养品质的影响。
The brown rice thickness and eating quality were investigated by using 71 varieties of northern japonica rice harvested in 2006 as materials.
以2006年收获的71份北方粳稻主栽品种为试材，研究了糙米粒厚的分布及粒厚与食味品质的相关性。
Studying on Cooking and Eating Quality of Different Rice Genotypes and Its Response to Nitrogen Treatment;
研究了水稻品种类型间产量构成因素对肥力反应差异。
Studying on Cooking and Eating Quality of Different Rice Genotypes and Its Response to Nitrogen Treatment;
研究了水稻品种类型间产量构成因素对肥力反应差异。
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