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- 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。
- Prepare another pack of jelly and cool it until barely lukewarm and it should be thick but still with a pourable gel consistency. 表层果冻和夹层果冻的准备方法一样。稍微晾凉，不过不能让其凝结了，应该还是可以流动的厚稠液体。
- The breakdown value of RVA profile was closely related to gel consistency and rice taste,and the setback value was linked to rice texture. RVA谱的崩解值与胶稠度和米饭口感相关，消减值与米饭质地关联。
- Still further, the heterosis for amylose content, gel consistency and length/width were also influenced by environment in great extent. 此外，环境对直链淀粉含量、胶稠度和长宽比的杂种优势有较大的影响。
- Both endosperm heterosis and maternal heterosis existed in amylose content, gel consistency, alkali digestion value and grain weight. 直链淀粉含量、胶稠度、碱消值和粒重既具有胚乳杂种优势，又具有母体杂种优势；
- The CMS improvement should focus on the increase of gel consistency and the decrease of chalkiness,while the restorers, on the decrease of chalkiness,too. 杂交水稻不育系的改良以提高胶稠度和减少垩白为重点，恢复系的改良以减少垩白为主。
- The results showed that the heavy panicle type (HPT) varieties had high yield, high chalk percentage and big chalkiness degree, alkali spreading value and gel consistency. 中穗型品种糙米率和精米率高，直链淀粉和蛋白质含量低，食味值高；
- The best trait to reach national standardization was brown rice percentage, the next are gel consistency and head rice percentage, and the last was amylose content. 达标率最高的是糙米率,其次是胶稠度、整精米率,最低的是直链淀粉含量。
- In this study SSSLs were used to genetic analysis of gel consistency (GC), identification of QTLs for cooked rice elongation (CRE) and mapping of the genes for aroma. 本研究利用单片段代换系分析胶稠度与直链淀粉含量和糊化温度的关系，鉴定米粒延伸性的QTL，对稻米香味基因fgr进行了定位。
- Mullite gels are excellent precursors for preparing fine mullite.Mullite gels consist of monophasic gel and diphasic gel. 莫来石凝胶是制备超细莫来石的优良先驱物,主要分为单相和双相凝胶。
- Polyelectrolyte gel consists of a crosslinked polymer network with ionizable groups and a liquid phase. 聚电解质凝胶是在聚合物网络结构中含有化学键结合的离子化基团的水凝胶。
- Gel consistence is one of the most important cooking and eating characteristics of paddy rice. 胶稠度是评价稻米食用品质和储藏品质的一项重要指标。
- Ionic polymer gel consists of attached electric charges and a liquid phase and is distinguished by enormous swelling capabilities under the external physical and chemical stimuli. 离子聚合物胶体中充满着液体,并能吸附电荷,在外部化学场或电场的激励下,能产生巨大的膨胀。
- Genetic Studies on Gel Consistency of Rice(Oryza sativa) 稻米胶稠度的遗传研究
- The difference and distribution characters of head rice (HR), chalkiness degree (CD) and gel consistence (GC) among the grains at different positions within a rice panicle were investigated. 一次枝梗不同粒位籽粒，整精米率和垩白度由小到大依次为第1、第6及第2、3、4、5粒；
- Resembling paste in consistency. 面糊状的在稠度上似面糊的
- The report does not consist with the fact. 那报导与事实不合。
- Health do not consist with intemperance. 健康不放纵，放纵不健康。
- Health does not consist with intemperance. 健康和酗酒不能相容。
- Research on method for determination of gel consistency in high quality paddy 优质稻谷胶稠度测定影响因素的探讨
