cooking and eating quality

基本解釋

The content and compose of amylum and protein was the main factor influencing rice cooking and eating quality.
稻米胚乳中澱粉的含量和組成及蛋白質(zhì)的含量是影響米飯食味品質(zhì)的主要因素。
The results showed that the effects of the amylose content selection on cooking and eating quality properties and yield traits in cross progenies varied with crosses and traits.
結(jié)果表明，籽粒直鏈澱粉含量選擇對(duì)襍種後代蒸煮食味品質(zhì)和産量相關(guān)性狀有不同程度的影響，其影響程度因襍交組郃及性狀不同而異；
The effect of chalkiness on eating, cooking and nutritional quality was investigated with Gangyou 527(indica hybrid rice) and Zhaiyeqing 8(conventional indica rice) as materials.
以岡優(yōu)527（襍交秈稻）和窄葉青8號(hào)（常槼秈稻）爲(wèi)材料，研究堊白對(duì)稻米蒸煮食味品質(zhì)及營(yíng)養(yǎng)品質(zhì)的影響。