Using RHEOLOGRRPH MICRO (cookedrice texture analyzer), the cookedrice texture of 8 varieties within 3 rice subspecies was analyzed by various methods for cooking pretreatment.
对籼稻、粳稻和爪哇稻3个亚种的8个水稻品种开展米饭质地研究。
Wild rice is actually a grass that is often cooked with brown rice to add a nutty taste and more texture.
野水稻实际上就是一种草，它通常和糙米煮在一起，会有坚果味也更有口感。
White rice cooks for less time, but most of that nutritious inner layer has been polished off to get that light and fluffy texture.
为更短的时间白米厨师，但最内层的营养已被打磨过轻，让蓬松的质地。
The texture of cooked rice and the eating quality of rice varieties from the different eras were not improved with N supply from LN to MN.
适当增加供氮浓度，不同年代育成的籼稻品种的米饭质地和食味没有得到大的改善；
The experimental results show that the compound quality improver could not only retard the aging, therefore prolong the shelf life of sticky rice products but also improve their texture and tactility.
试验结果表明：该品质改良剂不仅能够显著延缓糕团的老化回生，延长糕团的货架期，而且能够改善糕团的组织结构和口感。
The starch viscosity property and texture property of the rice starch with different amylose content were investigated by using a rapid visco analyzer(RVA)and a texture property analyzer.
用快速黏度分析仪和质构仪分析了不同直链淀粉含量的籼稻淀粉质构性和黏滞性，结果表明，直链淀粉含量与淀粉质构性和黏滞性的相关性达显著水平。
The starch viscosity property and texture property of the rice starch with different amylose content were investigated by using a rapid visco analyzer(RVA)and a texture property analyzer.
用快速黏度分析仪和质构仪分析了不同直链淀粉含量的籼稻淀粉质构性和黏滞性，结果表明，直链淀粉含量与淀粉质构性和黏滞性的相关性达显著水平。
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