| 1. | Method for determination of wet gluten in flour
小麦粉湿面筋测定法 |
| 2. | Methods of test for cereals and pulses - determination of wet gluten in wheat flour
谷物和豆类试验方法.第12部分:小麦粉湿谷蛋白测定 |
| 3. | There was a positive correlation between protein content and wet gluten and falling number , respectively
蛋白质含量与湿面筋含量、降落值间均呈正相关。 |
| 4. | Methods of test for cereals and pulses - determination of wet gluten content in wheat flour by mechanical means
谷物和豆类试验方法.第25部分:机械法测定小麦粉面筋含量 |
| 5. | There was a positive correlation between wet gluten content and average day temperature and average sunshine in the same period
湿面筋含量与同期平均日均温和平均日照时数呈正相关。 |
| 6. | In this study , protein content was significantly and positive correlated to wet gluten and sedimentation
强筋组和总样品中蛋白质含黄和稳定时间相关不显著，表明强筋小麦改良更应注重提高蛋白质的质量。 |
| 7. | The grain protein content and wet gluten content were improved while the sedimentation value was not obviously effected by k fertilizer
施用钾肥能提高小麦籽粒蛋白质含量和湿面筋含量，但对籽粒沉降值的影响不大。 |
| 8. | The contents of pentosan , protein , wet gluten , zeleny volume and 1000 kernel weight of 77 winter wheat varieties planted in north china were investigated
本研究测定了我国北方冬麦区77个品种（系）籽粒中的戊聚糖含量和蛋白质、湿面筋、沉降值、千粒重等性状。 |
| 9. | The results showed that five factors affect food quality : precipitating volume , content of protein content of wet gluten , dough stabilizing time and index of common difference
通过对小麦粉各项指标与包子的比容和感官评分之间的相关性研究得出，影响包子食用品质的五大面粉因素分别为沉淀值、蛋白质、湿面筋含量、面团稳定时间和公差指数。 |
| 10. | Results showed that the contents of pentosan varied from 4 . 82 % to 7 . 28 % , and grain plumpness , the content of wet gluten and zeleny volume were significantly positive - related with the content of pentosan , while the 1000 kernel weight was significantly negative related
结果表明，不同品种的戊聚糖含量变幅为4 . 82 % ~ 7 . 28 % ，戊聚糖含量与籽粒饱满度、湿面筋含量和沉淀值之间存在着极显著的正相关关系，与千粒重具有极显著的负相关关系。 |
