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Free amino acids (FAA) in the cooked rice exterior and in milled rice kernels (ground milled rice) were studied from the standpoint of taste. The amount and proportion of FAA in the exterior of cooked...
Changes in the quality of nonwaxy and waxy rice during grain development were investigated, laying emphases on the texture of cooked rice and protein, amylose and fat-by-hydrolysis contents. In terms ...
Effects of nitrogen top-dressed at full heading time and air temperature during ripening period on rice quality were investigated from the viewpoints of the texture of cooked rice and protein, amylose...
In order to study the relationship of flour and starch qualities to cultivar, producing prefecture, and grade, 46 domestic wheat samples of 17 cultivars and 8 imported wheat samples were tested. Domes...
Malting quality of hexaploid triticale ( × Triticosecale Wittmack) was analysed in comparison with that of barley as a standard, and wheat and rye as parental species, by using the micro-malting metho...
In adzuki beans (Vigna angularis) the degrees of lightness, shade, and uniformity for red color of the seed coat are very important indices on estimation of seed quality in Japan. This study was condu...
The quality of Asakazekomugi and Norin 61 cultivated in Grey lowland soil (GLS), Red soil (RS), Thick Hi-humic Andosol (THA) and Light-colored Andosol (LCA) were examined. Grain and flour crude protei...
The effects of the transplanting times and the methods of feritilizer application on the yield and eating quality of rice cultivar Kinuhikari were investigated. The transplantings were made on March 2...
To clarify the relation between the eating quality and inorganic chemical components in rice kernels or amino acid content in cooked rice, the authors collected 18 cultivars from inside and outside Ja...
The effect of harvesting time on wheat qualities was investigated with three main cultivars in Tohoku district, Kitakamikomugi, Koyukikomugi and Nanbukomugi from 1988 to 1990. These cultivars were har...
The relationships between the tolerance to cool temperature in the booting stage and the grain quality of paddy rice in Hokkaido.
To evaluate the eating quality of a new variety of rice bred in the project named "New Characteristic Rice", a new scoring system was developed, which was comprised of the following seven terms profil...
The relationships between grain size and quality in wheat were investigated with Koyukikomugi from 1989 to 1991. In 1990/1991 experiment, Koyukikomugi was harvested at maturity by combine, and grains ...
Thirty Tohoku and 30 foreign wheat cultivars were grown under the same cultivation condition and were analyzed about milling quality. Wheat cultivars were classified into the small group and the large...
The effects of salty wind on the brown rice weight and quality of rice were investigated using a wind tunnel. Two varieties, cv. Hinohikari, cv. Yumehikari, were grown in 1/2000a Wagner's pots contain...

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