| 1. | The analysis of the effect of n , p and k on amylose content
三要素对水稻直链淀粉含量的影响 |
| 2. | Determination of amylose in grains of rice , maize and millet
水稻玉米谷子籽粒直链淀粉测定法 |
| 3. | Rice - determination of amylose content
稻米直链淀粉含量的测定 |
| 4. | Rice - determination of amyloss content
稻米直链淀粉含量的测定 |
| 5. | The study of the hydroxpropy amylose
直链淀粉羟丙基化研究 |
| 6. | Analysis of the combining ability of amylose content in grains of rice hybrid
水稻杂种后代稻米直链淀粉含量的配合力分析 |
| 7. | Rapid evaluation of rice cooking and palatability quality by rva profile
谱快速鉴别不同表观直链淀粉含量早籼稻的淀粉粘滞特性 |
| 8. | The correlation analysis between amylose content and agronomic traits of autotetraploid rice
同源四倍体水稻直链淀粉含量与农艺性状的相关性研究 |
| 9. | The genotype of waxy gene and their relationship to amylose content in indica and japonica rice oryza sativa l
等位基因及其与直链淀粉含量的关系 |
| 10. | Amylose the water - soluble fraction of starch . it is an unbranched bolymer of glucose units
直链淀粉：用热水溶解淀粉时，可以溶解的那部分淀粉，称为直链淀粉，它不分枝。 |
