利用微切片3维图像处理系统对稻米的品质特性进行了探索性的研究。
Quality characteristics of milled rice kernel was studied by using a 3 Dimentional Micro slicing Image Processing System.
稻米籽粒的剪切特性指标可以用来评价稻米的品质。
The shear properties indexes of brown rice grain are important in evaluating quality of brown rice.
经微波加热后，影响稻米品质的脱支酶活力明显下降，而稻米的食用品质和糊化特性变化不大；
After rice was dryied with microwave, the activity of debranching enzyme which effects on the rice quality decreased greatly, but the cooking quality and gelatinization property had little change.
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