| 释义 |
amylose percent
基本例句
直链淀粉含量
SSNM also decreased amylose content, gelatinization temperature and protein content, but increased gel consistency.实地氮肥管理还明显降低了直链淀粉含量，提高了胶稠度，降低了糊化温度和蛋白质含量。
The liner regression equations for noodle score according to swelling power and amylose contents were established, respectively.建立了面条评分分别依膨胀势和直链淀粉含量的回归方程。 |