基本解釋[辳業(yè)科學(xué)]蒸煮食味品質(zhì)[生物學(xué)]食用與蒸煮品質(zhì)英漢例句雙語(yǔ)例句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。eating and cooking quality更多例句專(zhuān)業(yè)釋義辳業(yè)科學(xué)蒸煮食味品質(zhì)生物學(xué)食用與蒸煮品質(zhì)