MetLX powder

用法例句

The evaluation technique of wheat milling performance and the up-to-date notes on the relations between wheat quality and flour extraction ratio, and five evaluation methods for milling effects were introduced.

阐述了我国理论出粉率的研究、分析比较和评价 ,国际上对小麦可能出粉率的论述 ,小麦制粉特性的评估技术 ,有关小麦质量和出粉率关系的现代论述和应用于评定制粉效果的 5种方式。

Effects of Moistening and Tempering on Milling Characteristics of domestic Wheat(Ⅰ)

调质处理对国产小麦制粉特性影响的研究(一)

Ingredients: Refined wheat starch,,Refined shrimp,iodine refined salt,purified water.

配料：精制小麦粉，特制海鲜粉，碘精盐，水。

Ingredients: Refined wheaten starch,,Refined pork,iodic refined salt, Purified water.

配料：精制小麦粉，特制猪肉粉，碘精盐，水。

Study on Starch Properties and Molecular Markers of Waxy Gene in Wheat;

小麦淀粉特性及Waxy基因分子标记研究

QTL Mapping Analysis of the Major Starch Properties in Common Wheat(Triticum Aestivum L);

小麦籽粒淀粉主要特性的QTL定位分析

Studies on Starch-pasting Properties and Their Related Factors in Wheat;

小麦淀粉糊化特性及相关因素的研究

Physico-Chemical Properties of A-and B-Type Starch Granules in Wheat

小麦籽粒A-型和B-型淀粉粒的理化特性

Flour Blending with Waxy Wheat Flour:Physico-Chemical Properties and Effects on Steamed Bread Quality

糯小麦粉配粉理化特性及其对馒头品质的影响

Selection of Wheat Variety for Malting and Study on Properties of Wheat Malts;

制麦芽小麦品种筛选及其制麦特性研究

wheaten bread, cakes, flour

小麦制的面包、 蛋糕、 面粉.

Influence of AdditivesMinor Ingredients on Baking Properties of Wheat Flour

添加剂微量原料对小麦面粉焙烤特性的影响

Starch Property and Biochemical and Molecular Markers of Waxy Protein in Bread Wheat;

小麦淀粉特性与糯蛋白的生化和分子标记

Effects of Transient High Temperature after Anthesis on Starch Structure and Traits in Wheat;

花后高温对小麦淀粉结构和特性的影响

Wheat Starch Components, Quality Characteristics, and Its Response to Light;

小麦籽粒淀粉组分、品质特性及其对光照的响应

Isolation and Functional Analysis of a Wheat Pollen-specific Promoter

小麦花粉特异性启动子的分离和功能分析

Study on the Characteristics of Food Processing for Flour of High Quality Wheat Variety Shaan 253

优质强筋小麦品种陕253面粉食品加工特性研究

The Effect of Triticale Dietary Fiber on Dough Farinographic Properties

黑小麦膳食纤维对面团粉质特性的影响研究

Contribution of Lipid to Physicochemical Properties and Mantou-making Quality of Wheat Flour

脂类对小麦粉理化特性和馒头加工品质的影响