英语词汇“amylose”的意思、用法、释义、翻译、读音、例句、短语、词组-英语词典

学习怎么用

双语例句

用作名词(n.)

It was found that progeny populations with middling amylose content possessed better cooking andeating quality.
直链淀粉含量为中等水平的后代具有较好的食味品质。
SSNM also decreased amylose content, gelatinization temperature and protein content, but increased gel consistency.
实地氮肥管理还明显降低了直链淀粉含量，提高了胶稠度，降低了糊化温度和蛋白质含量。

权威例句

Gelation of amylose
Production of waxy (amylose-free) wheats
A simplified assay for milled-rice amylose
The roles of amylose and amylopectin in the gelation and retrogradation of starch
Determination of starch and amylose in vegetables. Application to peas.
High-amylose wheat generated by RNA interference improves indices of large-bowel health in rats
The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches
Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch
Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids.
An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches

单词	amylose
释义	amylose 听听怎么读英 ['?m?l??s] 美 ['?m??l?s] 是什么意思 n. 直链淀粉，多糖；糖淀粉；学习怎么用双语例句用作名词(n.) It was found that progeny populations with middling amylose content possessed better cooking andeating quality. 直链淀粉含量为中等水平的后代具有较好的食味品质。 SSNM also decreased amylose content, gelatinization temperature and protein content, but increased gel consistency. 实地氮肥管理还明显降低了直链淀粉含量，提高了胶稠度，降低了糊化温度和蛋白质含量。权威例句 Gelation of amylose Production of waxy (amylose-free) wheats A simplified assay for milled-rice amylose The roles of amylose and amylopectin in the gelation and retrogradation of starch Determination of starch and amylose in vegetables. Application to peas. High-amylose wheat generated by RNA interference improves indices of large-bowel health in rats The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids. An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches
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