Quality characteristics of milled rice kernel was studied by using a 3 Dimentional Micro slicing Image Processing System.
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。
The results showed that the protein content in dough changed regularly during stirring, which was closely related to the characteristics and processing quality of dough.
结果表明：蛋白质含量在面团搅拌过程中发生了有规律的变化，这种变化与面团特性及面团加工品质间有较密切关系。
Grinding fluid quality comprehensive technical performance can be divided into three categories: processing characteristics, their quality of performance and environmental adaptability.
磨削液综合技术性能质量可以分为三类：加工特性、自身质量性能和环境适应性。
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