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从1985年开始,我们研究小米中直链淀粉含量与其口味间的关系。初步明确了小米中直链淀粉含量的高低,是影响其口味品度好坏的重要指标之一。
Starting in 1985, we investigated the relationship between the amylose content of millet and its taste. Preliminary clarify the level of amylose in millet, is one of the important indicators affecting the taste of good or bad.