结果表明：不同品质的稻米均有其固定的淀粉粒形态。杂交稻米淀粉粒的形态因双亲米质的优劣而具有明显差异。
It was shown that there was distinct difference of morphological characters in both complex starch grain and single starch grain of endosperm between the well and poorly qualified rice.
为了了解这种面条制作工艺，我们进行了面条试制实验和煮面实验，并记录了面条中的淀粉粒在烹调过程中发生的形态变化。
In order to try to understand this manufacturing technique we carried out simulation experiments in noodle-making and documented morphological changes in noodle starches caused by cooking.
本文还讨论了成熟花粉粒败育时期和败育形态的划分。
Division of mature pollens abortive stage and shape were also discussed in this paper.
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