cooking quality

Relationship between protein content and the cooking and eating quality properties of rice grain

稻米蛋白质与蒸煮食味品质关系研究

Study the effect of different cooking methods on quality of wild vegetable.

研究了漂烫、微波和油炒三种烹调方法对野生蔬菜蒲公英、荠菜一些品质的影响.

Study on the physic chemical properties and cooking quality of dry noodles

挂面的理化特性及烹煮品质研究

By testing cooking quality and texture characteristic of fresh noodle, the influence of three kinds of egg liquid on the quality of fresh noodle was studied.

本实验分别添加鲜蛋液、蛋清液和蛋黄液制作鲜切面，通过测定其蒸煮品质及质构特性，研究了三种蛋液对鲜切面品质的影响。

The quality of cooking chicken was guaranteed by the standard process.

并通过规范化的工艺控制,保证了烧鸡产品的质量.

To apply it effectively, the author used some soft rice, rigid rice and sticky rice to analyse their appearance quality, milling quality, cooking quality and nutritional quality.

因此，为更有效地利用云南省这一独特的优质米资源，本研究将云南软米与粘米、糯米进行外观品质、碾磨品质、蒸煮食味品质以及营养品质的比较研究。

Study of physical and chemical index related to rice cooking quality

与稻米蒸煮食用品质相关的理化指标研究

The effect of different uniformity of bagasse-liquor on cooking quality was experimented.

模拟试验了蔗渣不同料液混合均匀性对蒸煮的影响.

As an example of the dishes with excellent color, good smell, delicious taste and delicate shape, the cooking quality of steamed pork with rice flour depends on its scientific and reasonable compatibility and ingenious cooking methods.

粉蒸肉作为色、香、味、形俱佳的菜品典范，取决于科学、合理的配伍和巧妙的烹制方法。

Study on optimal technology of cooking quality of nutritional engineering cereal

杂粮营养工程米耐煮性的优化工艺研究

Studies on cooking quality of three wild Oryza species in China

我国三个野生稻种的稻米蒸煮品质

New Strategy for Quality Control in Sulfate Cooking

硫酸盐法蒸煮质量控制的新策略

Improved in cooking quality by physical and chemical methods can be served on tables.

采用物理、化学等方法可有效改变糙米的理化特性,从而使其成为人们餐桌上的主食.

Study on effect of damaged starch on cooking quality of noodles

破损淀粉对面条蒸煮品质的影响研究

Genetic Correlation Analysis between Yield and Its Components and Cooking Quality by Using a Rice DH Population

利用DH群体分析水稻产量与蒸煮品质的遗传相关性

Therefore, to improve cooking quality, varietal effect should be considered preferentially.

蒸煮品质性状的提高，首先应注意品种（系）的主效。

By adding different proportions of food fiber from wheat bran into flour, the effects on the cooking quality of noodles were analyzed.

通过添加不同比例的麦麸膳食纤维于面粉中，分析其对面条烹煮品质特性的影响。