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  • D I - patentimages. storage. googleapis. com
    素。一般而言,直链淀粉含量20%以上的稻米品种食味差,直链淀粉在15%~20%以下食味� � 好。近年来,直链淀粉含量介于5%~12%的软米,由于其米饭具有软而不烂、甜润爽口、膨化性好、富有弹性、冷后不易变硬、回生程度小等优点,而具有广泛的市场(张昌泉等
  • 淀粉改性对 - spgykj. com
    3 4 复合改性技术及对米线品质的影响 复合改性技术是采用两种或者两种以上处理方法对淀粉进行改性的过程。物理复合改性因产生较短的直链淀粉而增强其糊化特性和凝胶能力。微波-冷等离子体复合处理显著降低了大米淀粉的相对结晶度、 膨胀度、 溶解度和直链淀粉含量,增加了抗性淀粉含量[73
  • 20240106雍明玲 - ricesci. cn
    Abstract:【Objective】Starch is the main component of rice grain, and its composition and physicochemical properties play a fundamental role in shaping the taste characteristics of rice Investigating the starch composition characteristics of good taste rice varieties and analyzing the effect of nitrogen levels at grain filling stage are of great significance for the optimization and
  • 4期正文 - nfnyxb. boyuancb. com
    Abstract:【Objective】Relationship between photosynthesis characteristics and starch accumulation of Pueraria loba-ta during different growth stages was studied in order to provide some theoretical references for the regulation and quality improvement in starch accumulation of P lobata 【Method】Guige 1 and Guige 8 were used as experimental materials The photosynthetic parameters such as
  • 36宋健民B - firstlight. cn
    Abstract: 【Objective】Relationship between starch physiochemical properties of wheat grain and noodle quality was studied to guide cultivar breeding for noodle making 【Method】Starch physiochemical properties and noodle quality of 294 cultivars and advanced lines originated from 11 major wheat growing provinces and municipalities of China and 29 cultivars introduced from other countries
  • 安徽省稻米品质综合评价方法研究 - nkdb. net
    摘要:为定量化评价稻米品质综合性状,利用安徽省2008—2021年中籼和中粳水稻区域性试验稻米品质资料,根据食用稻品种品质行业标准,以整精米率、垩白度、透明度、碱消值、胶稠度、直链淀粉含量作为稻米品质评价指标,采用分级赋值、线性加权求和等方法以及计算机数值模拟技术,确定中籼和中粳
  • 20--肖正午_new_ - zwxb. chinacrops. org
    Abstract: The key factors influencing the cooking and eating quality of brown rice noodles were investigated in this study Field experiments were conducted in Liuyang, Hunan province, in 2021 and 2022, using five noodle rice cultivars: Guang-lu’ai 4, Zhongjiazao 17, Xiangzaoxian 24, Zhongzao 39, and Zhuliangyou 729 The cooking and eating qualities of brown rice noodles, starch component





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