Gel consistency and amylose content increased gradually.
胶稠度、直链淀粉含量呈直线上升趋势。
Relation between Amylose Content and Tassel Period in Rice.
稻米直链淀粉含量与抽穗期的关系研究
Method for determining amylose content of fresh rice sample.
水稻籽粒鲜样品的直链淀粉含量测定方法。
The Effect of Amylose in Shier on the Immunity Function of Mice
石耳多糖对小鼠免疫功能影响的初步研究
Extraction and Content Determination of Amylose in Polyporus sp.
桑多孔菌多糖的提取和含量测定。
The fatty acids, protein and amylose were negatively correlated.
脂肪酸、蛋白质和直链淀粉含量与食味值呈负相关关系。
Effects of Sulphur on Accumulation of Grain Amylose of Spring Wheat
硫对春小麦籽粒直链淀粉积累的效应
The content of aloe amylose was determined by spectrophotometric method.
用分光光度法测定芦荟多糖的含量。
Amylose content of the grai In the flour mill, wheat grains are powdered.
谷粒中的糖淀粉含量麦粒在磨坊被磨成粉末。
Extraction and Study of Vegetable Amylose in Seed of Nicandra Physaloides
假酸浆子植物多糖的提取与性质测定
The Separation and Purification of Amylose and Amlopectin from Taro Starch
芋头淀粉的分离和纯化
The Separation and Purification of Amylose and Amylopectin from Acorn Starch
橡实直链淀粉与支链淀粉的分离纯化
As available P, K, St increased, the amylose content of rice increased, too.
有效磷、钾、硅含量的提高还可增加直链淀粉含量。
Effects of gelatinization temperature on amylose crystallization of rice starch.
研究了经球磨处理后的玉米淀粉的成糊温度和峰值黏度。
The content of amylose and protein is significantly negative correlation with it.
直链淀粉和蛋白质含量与综合评价值呈负相关。
The application of mass spectrograph to the amylose structure analysis was reviewed.
就质谱技术在多糖结构测定中的应用进行论述。
Rice quality measure analysis showed that Bijing 41 is a low amylose soft rice variety.
稻米品质测试分析，该品种是一个低直链淀粉软米品种。
Preliminary Study of Amylose Content, Gelatinization Temperature and GelConsistency in Rice
稻米直链淀粉含量、糊化温度和胶稠度的初步研究
The Differences of Grain Amylose Contents in Different Panicle Parts of Japonica Rice Variety
粳稻穗部不同部位米粒直链淀粉含量的差异分析
Analysis of relationship between RVA stickiness and different amylose content in spring millet.
春谷直链淀粉含量与淀粉粘滞性相关性的分析
Research on Effect of Amylose on Frozen Dough Rheological Properties and Fermentation Capacity.
直链淀粉对冷冻面团流变学性质及发酵能力的影响研究
Dynamic study on dry material accumulation and amylose content of cultivated Changium smyrnioides
明党参干物质积累及多糖含量的动态研究
It was found that progeny populations with middling amylose content possessed better cooking and eating quality.
直链淀粉含量为中等水平得后代具有较好得食味品质。
The protective immunity of amylose adjuvant group is higher than that of the univalent DNA and bivalent vaccines.
多糖佐剂组保护效果明显高于单价和双价疫苗组。
Preliminary Conclusion on Test Effect of Amylose Content Using Brown Rice Flour in Stead of The Milled Rice Flour
糙米粉代替精米粉测定直链淀粉含量研究初报
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