The effect of chalkiness on eating, cooking and nutritional quality was investigated with Gangyou 527(indica hybrid rice) and Zhaiyeqing 8(conventional indica rice) as materials.
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释义
摘要以冈优527(杂交籼稻)和窄叶青8号(常规籼稻)为材料,研究垩白对稻米蒸煮食味品质及营养品质的影响。
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