参根淀粉含量与参根干重呈显著正相关。
Starch content in root was positively correlation with dry weight of root.
这些食品淀粉含量很高。
游离脯氨酸含量上表现与淀粉含量变化一致。
The free proline content displays with the starch content change is consistent.
并用该方法测定了几种烟草样品中的淀粉含量。
The starch in several tobacco samples was determined with the method.
根系可溶性糖和淀粉含量变化规律与枝条相似。
The variation tend of the soluble sugar and starch of roots was similar to hardwoods .
诺兰的抗性差、产量低，但干物质、淀粉含量高。
The variety Norland had poor resistance and low yield, but it had high dry mater and starch content.
直链淀粉含量和膨胀势两性状均具有较高的遗传力。
There were high heritability in both the amylose contents and the swelling power.
插穗的淀粉含量可以作为生根能力的判断标准之一。
The content of amylum could be a judgement standard for rooting ability of cuttings.
改良我国小麦淀粉的主要目标是降低直链淀粉含量。
The improvement goal for starch properties in Chinese wheat varieties is to lower the amylose content.
百合是理想的药食兼用资源，其鳞茎淀粉含量丰富。
Lily is a perfect food and drug resource, and its bulb contains rich starch.
直链淀粉含量为中等水平的后代具有较好的食味品质。
It was found that progeny populations with middling amylose content possessed better cooking and eating quality.
淀粉含量高成为制约我国烤烟质量提高的一个限制因素。
It has been a limiting factor to improve tobacco leaf quality because of high starch content.
不同干燥方法之间对板栗淀粉含量的影响有极显著差异。
The content of amylum in Chinese chestnut have obviously different by different methods.
在适宜密度条件下蛋白质含量较高，垩白率和直链淀粉含量较低。
Under suitable density condition, protein content increased and amylose content, head rice rate and chalk grain decreased.
目的：研究了不同直链淀粉含量的玉米淀粉对大鼠肠道发酵产物的影响。
Objective: To study the effects of amylose levels in corn starch on intestinal fermentation of rats.
英国土豆品种优良，淀粉含量高，做熟后吃起来很糯，烤熟了当然也好吃。
British potato varieties of fine, high starch content, so after eating cooked up a very waxy, of course, to cook delicious.
低土壤水分处理导致叶片中蔗糖和总可溶性糖含量的增加，淀粉含量的减少。
The treatments of low soil moisture caused the increase of sucrose and total soluble sugars, and the decrease of starch in the leaves.
并发现紫心甘薯干率、淀粉含量与其烘烤和蒸煮品质中的干面性呈显著正相关。
The dry matter content and starch content were positively related to dryness of baked or cooked products.
自交系郑58的淀粉含量和GCA效应均较高，是高淀粉育种的重要资源之一。
The inbred Zheng58, with high starch content and high GCA effect, was one of important resource in high starch breeding.
样品处理后分别测定破损淀粉含量，研究影响小麦粉淀粉破损的重要工艺因素。
The important influence factors for the damaged starch contents of wheat flour were studied through respectively determining the damaged starch contents of the samples.
土豆中除了钾之外，大部分营养素都没有，对人体健康而言，土豆淀粉含量过高。
Bereft tof most nutrients except potassium, potatoes are way too starchy for human health.
随着稻田耗水量的减少，稻粒的直链淀粉含量降低，而胶稠度和蛋白质含量提高。
With the reduction of water consumption, the amylose content of rice grain decreases, but the gel consistency and protein content increase.
本研究旨在探讨玉米淀粉经单轴挤压加工与储存后，挤出物中抗性淀粉含量的变化。
The objective of this research is to study changes of resistant starch content of corn starch processed by single-screw extrusion processing and thereafter storage.
栽培密度对糜子的蛋白质及淀粉含量影响不大，但脂肪含量却随着密度的降低而增加。
The density has little effect on the content of protein and the starch, but the content of fat is lower with the higher of the density.
ADPG焦磷酸化酶和淀粉分枝酶活性对直、支链淀粉含量变化均有同等重要的作用。
Both of ADPG and SBE played an important role to the changes of amylose and amylopectin content.
如果让你的身体充满这些高淀粉含量的食物，血糖将急剧升高，这将不利于你的缓解压力。
Flooding the body with foods like these will spike blood sugar levels and won't help you relieve stress.
尽可能避免高淀粉含量的食物比如说意大利面、点心、面包还有其他用精白面粉做的食物。
As much as possible, avoid high-starchy foods like pasta, pastries, breads and any foods loaded with white flour.
本文采用单粒稻米作直链淀粉含量分析，研究了5个杂交组合稻米直链淀粉含量的遗传。
Using analysis method of the single grain milled rice amylose content, it has been carried out for the genetic studies of amylose content in 5 hybrid rice combinations.
实验结果表明：经热作用的淀粉，其可消化淀粉含量大幅上升，抗消化淀粉含量显著减少。
The results showed that the contents of digestible starches went up apparently, and the resistant starches reduced significantly after heat treatment.
实验结果表明：经热作用的淀粉，其可消化淀粉含量大幅上升，抗消化淀粉含量显著减少。
The results showed that the contents of digestible starches went up apparently, and the resistant starches reduced significantly after heat treatment.
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