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一个高产谷子品种,往往由于食味差难以推广.糊化温度则是确定谷子食味及蒸煮品质好坏的一个重要指标.为此,我们进行了小米糊化温度直接测定方法的研究.小米糊化温度的测定,一般都采用间接的碱消化法.而有关直接测定小米糊化温度的方法,国内外还未见报道.我们根据小米淀
A high-yielding millet variety is often difficult to popularize due to poor eating quality.The gelatinization temperature is an important index to determine the taste of cereals and the quality of cooking.Therefore, we conducted a direct method to determine the millet gelatinization temperature.The millet gelatinization temperature The determination of the general use of indirect alkaline digestion method.And the direct determination of millet gelatinization temperature method has not been reported at home and abroad.We based on the Millet