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1.Method Using national standards or AOAC methods, content of protein/amino-acid, lipid/fatty acid, carbohydrate, 11 kinds of minerals and 12 kinds of vitamins in dried Maca were analyzed, and compared with that in potato, sweet potato, carrot, wheat flour and rice.
方法采用国标方法或AOAC方法测定Maca干品中的蛋白质、氨基酸、脂肪、脂肪酸、糖类、11种矿物质、12种维生素等营养成分,并和马铃薯、甘薯、胡萝卜、小麦、稻米等营养素含量进行比较。收藏指正
2.They prepared rice, flour and sundry other items of food for the poor.
他们为穷人准备了米，面及其它各种食物。收藏指正
3.Chung-Hua Liu. 2004. Effects of waxy rice flour and pregelatinized wheat flour on the dough property and quality of steam bread. Master Thesis, Dept of Agronomy, National Taiwan University.
刘仲华。2004。糯性米淀粉及预糊化处理对面团性质及馒头品质之影响。台湾大学农业化学所硕士论文。收藏指正
4.Class 30 Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made fromcereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces (condiments); spices; ice.
商标注册类别30咖啡、茶、可可、糖、米、木薯淀粉、西米、咖啡代用品；面粉及谷类制品、面包、糕点及糖果、冰制食品；蜂蜜、浓糖浆；鲜酵母、发酵粉；食盐、芥末；醋、酱油(调味品)；香料；饮用冰。收藏指正
5.Results showed that the base materials can be extruded with a formula of tartary buckwheat flour, rice flour and whole milk powder at ratio of 50∶50∶3, when the base materials were mixed with 0.6% CMC, 0.3% flavor and 15% sugar, the product can be obtained with the best sensory property.
结果表明,采用苦荞粉:籼米粉:全脂牛奶(50∶50∶3)的原料配比,在60℃、300r/min条件下,进行挤压膨化制备基本膨化料,以基本膨化料与0.6%CMC+0.3%香精+15%蔗糖混合时,产品有较好的感官品质;收藏指正
6.BGG is a state owned corporation , its business covers production and sales of grain and oil products including flour, rice, oil & fats and foods, and storage and sales of grain including unprocessed food grain of wheat, corn and paddy.
BGG公司是集粮油制品（面粉、大米、油脂、食品）的生产、销售和粮食（主要是小麦、玉米、稻谷等原粮）的储存、销售为一体的国有公司。收藏指正
7.Amylographic viscosity measurements, a physical property of milled rice flour, are important eating and processing quality parameters of rice and are characteristics of the endosperm.
摘要白米淀粉糊黏度测定值是稻米食用与加工品质非常重要之介量，属胚乳性状。收藏指正
8.Nutritional Evaluation and Application of Rice Flour in Chinese Yellow-Feather Broiler Diet
大米粉在黄羽肉鸡日粮中的营养价值评定及应用研究收藏指正
9.themetabolizable rate of AME AMEn TME TMEn and amino acid digestibility of rice flour inChinese yellow-feather broiler , and study the influence of partly replacing corn of rice flouron Chinese yellow-feather broiler performance.
在测定黄羽肉鸡对大米粉的代谢能和氨基酸消化率的同时，采用去盲肠与不去盲肠两种试鸡，探讨盲肠对大米粉的代谢能和氨基酸消化率测定结果的影响。收藏指正
10.Comparison of Amino Acid Digestibility of Rice Flour in Intact and cecectomized Chinese Yellow Feather Broiler
去盲肠与正常黄羽肉鸡对大米粉氨基酸消化率的比较研究收藏指正
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