flour (storage) room

Discussion on nutrition fortified wheat flour of soy concentrated protein;

关于大豆浓缩蛋白强化面粉的探讨

Method for determination of sodium iron(Ⅲ) ethylenediaminetetraacetate in wheat flour;

面粉中NaFeEDTA的HPLC检测方法

A study on the determination of benzoyl peroxide in wheat flour by HPLC;

高效液相色谱测定面粉中过氧化苯甲酰

Study on Determining Cadmium Content in Flour by Quadratic Differential Potential Stripping Method;

采用二次微分电位溶出法测定面粉中镉含量的研究

Key technology of flour nutrition enrichment and products safety;

面粉营养强化关键技术及制品安全性

Effects of sowing time on seed traits and flour quality of spring wheat;

播期对春小麦籽粒性状和面粉品质的影响

The effects of benzoyl peroxide on flour quality and its safety are discussed.

对过氧化苯甲酰给面粉品质带来的影响及其使用中的安全性进行了探讨,并对我国使用过氧化苯甲酰的现状进行了分析。

Two winter wheat cultivars with different gluten strength were used to study the influence of moderate high temperature(average daily temperature lower than 32℃) during grain filling stages(15 days,20 days and 25 days after anthesis) on protein compositions,flour quality and noodle quality.

采用2个面筋强度不同的冬小麦品种为材料,在其籽粒灌浆的不同时期(开花后15天、20天和25天)进行适度高温?日平均温度<32℃,未达到热胁迫水平)处理,研究了不同处理条件下对小麦蛋白组分、面粉品质和面条加工品质的影响。