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- The effect of restorers on the heterosis in brown rice rate, milled rice rate, chalky grain and chalkiness was significant. 亲本的杂种优势的表现与双亲亲和力高低、配合力高低有明显的相关性。
- The middle panicle type (MPT) varieties had big brown rice rate and milled rice rate, low contents of amylose and protein, and high eating score. 轻穗型品种每穗颖花数少，产量低，稻米碱消值小，蛋白质含量高。总体来看，重穗型品种产量较高，但米质一般；
- Results showed that brown rice rate,milled rice recovery were predominantly affected by genotype.While head rice recovery was mostly conditioned by environment effect. 分析结果表明,糙米率、精米率以品种效应为主,整精米率性状以环境效应最大。
- AC,head rice rate(HRR),ChS and ChR segregated significantly in BC_2F_5 generation,but CRE,CRL, HRL,GW,GL,L/W,ASV and brown rice rate(BRR) had a little difference among most of the lines. BC2F5株系中的AC、整精米率(HRR)、ChS、ChR产生了较大的性状分离,但绝大多数株系在CRE、CRL、HRL、GW、GL、L/W、ASV、糙米率(BRR)等性状上的差异较小;
- In addition, extremely high temperature also reduced the head rice rate and increased the chalkiness rate and degree (P<0.05), and there was no significant impact on brown rice rate. 高温也显著(P<0.;05)降低稻米的整精米率，提高稻米的垩白率和垩白度，但对糙米率影响不显著。
- Keywords hybrid rice;ordinary rice;husking;brown rice rate;broken rate of brown rice; 杂交稻;常规稻;砻谷;出糙率;糙碎率;
- The results showed that:a)Brown rice recovery,chalky rice rate and chalkniness of main rice were higher than those of the ratooning rice; 结果表明,除精米粒形(长宽比)头季稻与再生稻无多大变化外,糙米率、垩白粒率、垩白度头季稻均高于再生稻,而糊化温度的碱消值则低于再生稻;
- Instead use oats, brown rice and rye bread. 试著改食用燕麦、糙米及稞麦面包。
- Do you cook brown rice or white rice? 你习惯煮糙米还是白米?
- Steamed white rice or if available, brown rice. 蒸白米饭或糙米饭。
- Steamed brown rice is very good for health. 糙米饭非常有利于健康。
- brown rice rate 出糙率
- What is the difference between white and brown rice? 白米和糙米有什么区别?
- The results showed that the moisture content of germinated brown rice decreased linearly and the drying rate was uniform during microwave drying. 结果表明,微波干燥过程中,发芽糙米的含水率呈线性下降,微波干燥发芽糙米为匀速干燥。
- This study is focused on the effects of different soaking media on rate of germination and length of shoots of germinated brown rice. 发芽糙米是近一年兴起的一种新型保健食品,本实验重点研究了不同浸泡液对糙米发芽情况的影响。
- Ingredients: Premium Grade Brown Rice, Dangshen, Licorice and natural herbs. 材料：优质级糙米，党参，甘草和天然草药。
- The effect of moisture conditioning treatment parameters of brown rice on the water absorption rate of polished rice was studied based on isotope tracing. 该研究以糙米为原料,应用同位素示踪技术研究糙米加湿调质各工艺参数对精米吸水率的影响规律。
- Generally,small grains have less chalkiness,high head rice rate a nd slight environment effects. 谷粒小粒形可减少垩白，利于提高整精米率，并减少受环境的影响。
- I don't remember what I earned, but it was so little that I lived on spaghetti, brown rice and Kool-Aid. 我不记得自己挣多少钱，只知薪水微薄，每天仅靠意大利面条、糙米饭和自助冷餐为生。
- Finally, the major factors affecting the quality of rice are chalkiness, unperfect rice rate and amylose content. 最后研究得出垩白度、不完善粒和直链淀粉等指标是影响稻谷品质的主要因素。
