糯玉米,waxy corn
1)waxy corn糯玉米
1.Study on healthy vinegar withwaxy corn;新型糯玉米保健醋的工艺研究
2.Nutritive value and developmental prospect ofwaxy corn;糯玉米的营养价值和发展前景
3.Study on the combining ability of amylopectin content and sugar content trait inwaxy corn;糯玉米支链淀粉含量和含糖量性状的配合力分析
英文短句/例句
1.A New Waxy Maize F_1 Hybird--‘Luyunuo ’糯玉米新品种泸玉糯的选育
2.Breeding of New Waxy Corn Variety Shan Bainuo No.11糯玉米新品种陕白糯11的选育研究
3.Breeding of Prematurity Waxy Corn Cultivar Xingnuo668极早熟糯玉米星糯668的选育报告
4.Research on Cultivation Model of Feng-nuo 2146 of Glutinons Corn糯玉米凤糯2146栽培技术模式研究
5.Study on Cultivation Pattern of Maize-Fengnuo476 for High Yield夏播糯玉米凤糯476栽培技术模式研究
6.Characteristic and Application of Sweet-waxy Maize Luyunuo 甜糯结合型糯玉米泸玉糯的特征特性及其开发利用
7.Study the Influence of Nitrogen and Potassium on Fresh Food Quality of Waxy Corn (Zhongnuo 1 Hao);氮、钾肥对糯玉米（中糯1号）鲜食品质影响研究
8.Effects of Cu~(2+) Stress on Growth and Development of Glutinous and Non-glutinous MaizeCu~(2+)胁迫对糯和非糯玉米生长发育的影响
9.Breeding of high-quality white waxy corn hybrid Liunuo 9 and its cultivation techniques优质白糯玉米柳糯9号的选育及栽培技术
10.Breeding and Using of New Black Glutinous Maize Hybrid Jinnuo 8优质黑糯玉米新品种晋糯8号的选育与利用
11.Study on Polymorphism of waxy and glb1 in waxy Maize and Phylogenesis of waxy Maize;玉米waxy、glb1基因序列分析及糯玉米系统发育研究
parative Studies on Pattern of Kernel Filling Between Waxy Maize and Normal Maize糯玉米与普通玉米籽粒灌浆特点的对比研究
parative Studies on the Grain Filling Characteristics of Normal Maize and Waxy Maize普通玉米与糯玉米籽粒灌浆特性比较研究
14.Breeding report of the new table waxy corn cultivar "Suyunuo 14" of high yield and good quality优质高产鲜食糯玉米新品种“苏玉糯14”的选育研究
15.Gentic Diversity of Waxy Corn Studied by Simple Sequence Repeats Makers;利用SSR标记研究糯玉米遗传多样性
16.Study on the Inherence of Main Agronomic Characters of Waxy Corn;糯玉米主要农艺性状遗传特性的研究
17.The Analysis of Country s Sweet and Glutinous Corn s Production Current Situation and Its Prospect of Production;我国甜、糯玉米生产现状及前景分析
18.Study on High-yielding Cultural Techniques of Two New Waxy Maize Cultivars两个糯玉米新品种高产栽培技术研究
相关短句/例句
waxy maize糯玉米
1.Study on processing and formulation ofwaxy maize beverage;糯玉米饮料工艺及配方研究
2.Influence ofwaxy maize flour on dough and soft roll;糯玉米粉对软质面包面团及面包品质的影响
3.Applications ofwaxy maize starch and its modified starchin food industry;糯玉米淀粉及其改性淀粉在食品工业中的应用
3)Glutinous maize糯玉米
1.Current Status and development strategies of glutinous maize production in Guangxi;广西糯玉米生产现状及发展对策
2.Advances about the research of sweet and glutinous maize;甜玉米和糯玉米遗传基因的研究进展
3.Application of two fuzzy theories to glutinous maize;两种模糊理论在糯玉米品种上的综合应用
4)glutinous corn糯玉米
1.Feasibility study of making quick frozen tangyuan fromglutinous corn;用糯玉米制作速冻汤圆的可行性研究
2.The Analysis of Country s Sweet and Glutinous Corn s Production Current Situation and Its Prospect of Production;我国甜、糯玉米生产现状及前景分析
3.The response surface analysis(RSA) was used to optimize the technological conditions for fermentation ofglutinous corn to make lactic beverage.用响应面法对糯玉米发酵乳饮料的发酵工艺条件进行了优化。
5)black glutinous corn黑糯玉米
1.Correlative analysis of three ear leaves of parents self-line andhybriels ofblack glutinous corn;黑糯玉米杂交种、亲本自交系果穗三叶性状的相关性分析
2.Based on single factor tests,the response surface methodology(RSM) was used to optimize the fermentation technological conditions for producing lactic beverage fromblack glutinous corn.在单因素的基础上,利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。
3.Theblack glutinous corn was used as raw material,and Aspergillus oryzae and yeast were used as saccharifying and fermenting activator.以黑糯玉米为原料,采用米曲霉和酵母为糖化、发酵剂,在单因素的基础上,利用响应面法对黑糯玉米黄酒的发酵条件(发酵剂的接种量、发酵时间、发酵温度)进行优化。
6)black waxy corn黑糯玉米
1.Corn starch was produced by wet-milling technology from germinatedblack waxy corn.将黑糯玉米进行发芽处理后,采用湿法提取工艺制得淀粉。
2.The technology of microwave-assisted extracting pigments fromblack waxy corn using organic solvent was studied.采用微波法辅助提取黑糯玉米芯色素,改进了传统的浸提工艺,通过单因素和正交实验确定微波辅助提取的最佳工艺条件。
3.In this paper,theblack waxy corn、sticky rice and corn was used as material,and millet wine yeast、alcoho-lic yeast, anqiyeast as the agent of starch-lytic and fermentation.本研究以黑糯玉米、糯米、黄玉米为原料,用黄酒种曲、酒药、酵母作糖化发酵剂,经去皮、去坯、粉碎、浸米、蒸饭、淋饭冷却、拌料、开放式发酵等工艺操作,通过用正交试验法确定最优组合、用响应面分析法(RSA)确定黑糯玉米黄酒的最佳工艺发酵条件,用三种不同温度、时间煎酒,确定煎酒温度、时间对氨基甲酸乙酯的形成的影响。
延伸阅读
玉米朊,玉米醇溶蛋白CAS:9010-66-6 中文名称: 玉米朊；玉米朊,玉米醇溶蛋白 英文名称: zein；zeins
