The extrudates appear a sponge structure, and have the chewiness properties of meat. The results of scanning electron micrograph show t...
挤出物呈多孔膨松结构，并且具有类似畜肉的韧性和咀嚼感。
Significant differences on starch gel fracture-force, Chewiness, and hardness, gene have no influence on other parameter in western Australian varieties (lines).
西澳面条小麦品种淀粉凝胶破碎力、咀嚼性及硬度在品种之间达到显著或极显著性差异，其它参数在品种间无显著性差异。
Significant differences on starch gel fracture-force, Chewiness, and hardness, gene have no influence on other parameter in western Australian varieties (lines).
西澳面条小麦品种淀粉凝胶破碎力、咀嚼性及硬度在品种之间达到显著或极显著性差异，其它参数在品种间无显著性差异。
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