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DNA Markers for Identifying waxy Mutations and Improving Noodle Quality in Wheat
breeding codominant marker marker-assisted selection starch
2010/10/25
Approximately 70% of wheat endosperm consists of starch, and variations in the quality and quantity of starch affect the processing characteristics of wheat flour. Amylose content in particular has a ...
Effects of Nitrogen or Phosphoric-acid Application on the Wheat Noodle Quality in Different Soil Type
Andsol Ash Eating test Gray lowland soil Noodle Protein Red soil Viscoelasticity
2009/8/5
The quality of Asakazekomugi and Norin 61 cultivated in Grey lowland soil (GLS), Red soil (RS), Thick Hi-humic Andosol (THA) and Light-colored Andosol (LCA) were examined. Grain and flour crude protei...
Evaluation of Chinese Noodle Making Quality in Wheat Varieties Grown in Hokkaido
Brightness Chinese noodles Hardness Protein contents Quality Varietal difference Wheat
2009/7/8
Chinese-noodle quality of the noodles made from 8 Hokkaido wheat varieties (6 winter wheat varieties, Hokushin, Taisetsukomugi, Horoshirikomugi, Kitanokaori, Kitamoe and Chihokukomugi, and 2 spring wh...
Relationship between Yellow Alkaline Noodle Quality and Flour Properties in Hard Wheat Varieties in the Central Region of Japan
Amylose content Color High molecular weight glutenin subunit Wheat Protein content Yellow alkaline noodle
2009/7/7
Quality of yellow alkaline noodle (YAN) made from hard wheat varieties and breeding lines in Central Region of Japan was evaluated by sensory assessment. The effects of protein content, amylose conte...