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.
稻米胚乳中淀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，籽粒直鏈淀粉含量選擇對雜種后代蒸煮食味品質(zhì)和產(chǎn)量相關(guān)性狀有不同程度的影響，其影響程度因雜交組合及性狀不同而異；
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（雜交秈稻）和窄葉青8號（常規(guī)秈稻）為材料，研究堊白對稻米蒸煮食味品質(zhì)及營養(yǎng)品質(zhì)的影響。