Noodle quality 面条品质
Noodle Quality Improver 面条品质改良剂
hand-extended noodle quality 拉面品质
noodle quality Traits 面条小麦品质性状
noodle quality evaluation 面条品质评价
dry white noodle quality 干白面条品质
The question about the predicting indexes for noodle quality in wheat varieties were discussed. This study offered the theoretical basis for the selection of noodle quality in the early generations of wheat hybrids.
讨论了小麦品种面条品质的预测指标等问题,为小麦杂交育种早期世代面条品质筛选提供理论依据。
参考来源 - 小麦品种主要淀粉性状及面条品质预测指标的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
This paper studied the influence of starch and modified starch on noodle quality. The results showed that 5% potato starch had better effects on noodles.
主要研究淀粉及变性淀粉对面条品质的影响。试验表明：添加5%的马铃薯淀粉，对面条的品质有较好的影响。
The effect of the water alkalinity and the water hardness on noodle quality was reviewed.
研究了水的碱度、硬度对面条品质的影响。
Protein, starch and lipids have great influence on noodle quality, and the activity of enzyme, pigment content and the size of flour granule also can affect on noodle quality.
指出蛋白质、淀粉及脂质对面条品质有重要影响，酶活性、色素含量和颗粒细度也会影响面条品质。
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