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.
稻米胚乳中淀粉的含量和组成及蛋白质的含量是影响米饭食味品质的主要因素。
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.
结果表明，籽粒直链淀粉含量选择对杂种后代蒸煮食味品质和产量相关性状有不同程度的影响，其影响程度因杂交组合及性状不同而异；
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.
以冈优527（杂交籼稻）和窄叶青8号（常规籼稻）为材料，研究垩白对稻米蒸煮食味品质及营养品质的影响。