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Changes in Maximum Viscosity of Wheat Flour and the Relationship to climatic Conditions during Ripening
α-Amylase activity Calendar day Maximum viscosity Mean air temperature Precipitation Sunshine time
2009/7/28
In order to study the relationship between climatic conditions and maximum viscosity (MV) in wheat flour, changes in MV and α-amylase activity by calendar day were investigated. Two winter and two spr...
Application of the Multilayered Film Dry Chemistry System for Rapid Quality Assessment of Wheat Grains as an Alternative to the Determination of the Maximum Viscosity of Amylograph
α-amylase activity Dry chemistry system Falling number Maximum viscosity of Amylograph
2009/7/15
We examined the possibility to estimate the maximum viscosity (MV) of wheat flour by a multilayered film dry chemistry system. The trial slide was developed for the detection of α-amylase activity of ...
Annual Variation in Maximum Viscosity of Wheat Flour and the Relationship to the Precipitation during the Ripening Period in Northern Kyushu
Wheat Wheat flour Maximum viscosity Stage of ripening Annual variation Bulk density
2009/7/8
Annual variation of maximum viscosity (MV) of wheat flour and the relationship between MV and the precipitation during the ripening period were studied in order to establish cultivation techniques f...