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；
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