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Evaluation of Palatability of Rice by Amylographic Characteristics and Cooking Quality
Amylographic characteristics Cooking quality Evaluation of palatability Rice
2009/7/23
Evaluation of Palatability of Rice by Amylographic Characteristics and Cooking Quality.
Relationship between Total Solids and Iodine Colorimetry in Cooking Quality of Rice
Total Solids Iodine Colorimetry Cooking Quality of Rice
2009/7/22
Relationship between Total Solids and Iodine Colorimetry in Cooking Quality of Rice.
The Relation between Milling Rate and Cooking Quality or Amylographic Characteristics in Rice
Amylographic characteristcs Cooking quality Milling rate Rice
2009/7/21
The Relation between Milling Rate and Cooking Quality or Amylographic Characteristics in Rice.
Relation between Mean Air Temperature during Ripening Period of Rice and Amylographic Characteristics or Cooking Quality
Amylographic characteristics Cooking quality Mean air temperature Specific gravity Water temperature
2009/7/16
Studies on the relationship between mean air temperature during the ripening period and amylographic characteristics or cooking quality of rice were examined. There was a highly positive correlation b...