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1)  Milling quality
磨粉品质
1.
Establishing of the Score System of HMW-GS on Milling Quality in Wheat;
小麦磨粉品质的高分子量麦谷蛋白亚基评分系统研究
2.
Effects of nitrogen and phosphorus supply on milling quality in spring wheat with different genotypes;
氮磷水平与比例对不同品质类型春小麦磨粉品质的影响
3.
Milling Quality and Inheritance of Kernel Hardness and Flour Yield of Common Wheat (Tricium aestivum L.);
普通小麦磨粉品质和籽粒硬度与出粉率遗传规律的研究
2)  milling quality improvement
磨粉品质改良
3)  powder grinding medium
粉磨介质
4)  Milling quality
碾磨品质
1.
Stability of rice grain’s milling quality in relation to genotype × environment interaction and climatic factors;
水稻碾磨品质稳定性及基因型×环境互作与气候因子的关系
2.
The classification standards,the variation and the relevance of three milling quality indexes,such as brown rice rate,milled rice rate and head rice rate of long-grain rice(Indica rice)are reviewed in this article.
分析了糙米率、精米率和整精米率3个籼型稻谷碾磨品质的分级标准及变异和相关性,并综述了遗传、生态(如温度、光照、土壤及水分)、栽培措施(如施肥、种植密度、播期、收获)、遗传与环境互作效应等因子对籼型稻米碾磨品质的影响。
3.
Differences in milling quality among the grains at different positions and different grains between the erect and curved panicle types were studied.
因此,可以通过育种选择来改良直立穗型材料的碾磨品质。
5)  Grinding quality
磨削品质
6)  flour quality
面粉品质
1.
Effects of sowing time on seed traits and flour quality of spring wheat;
播期对春小麦籽粒性状和面粉品质的影响
2.
The effects of benzoyl peroxide on flour quality and its safety are discussed.
对过氧化苯甲酰给面粉品质带来的影响及其使用中的安全性进行了探讨,并对我国使用过氧化苯甲酰的现状进行了分析。
3.
Two winter wheat cultivars with different gluten strength were used to study the influence of moderate high temperature(average daily temperature lower than 32℃) during grain filling stages(15 days,20 days and 25 days after anthesis) on protein compositions,flour quality and noodle quality.
采用2个面筋强度不同的冬小麦品种为材料,在其籽粒灌浆的不同时期(开花后15天、20天和25天)进行适度高温?日平均温度<32℃,未达到热胁迫水平)处理,研究了不同处理条件下对小麦蛋白组分、面粉品质和面条加工品质的影响。
补充资料:辊式磨粉机

 

 

 

 

 

 

 

 

 
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