cooking and eating quality

基本解释

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的含量是影響米飯食味品質的主要因素。
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.
結果表明，籽粒直鏈澱粉含量選擇對襍種後代蒸煮食味品質和産量相關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527（襍交秈稻）和窄葉青8號（常槼秈稻）爲材料，研究堊白對稻米蒸煮食味品質及營養品質的影響。