用gluten content造句子，“gluten content”造句

Result suggested that wheat breeder should breed new varieties with not higher gluten content, but higher starch content, good noodle color stability and resistant pre-harvest sprouting.

BR increased the gluten content of two cultivars, however, it hardly changed the total protein content and the sedimentation value.

Sedimentation value, wet gluten content, loaf volume and loaf score all increased with the amount of N-fertilizer added.

The high value of grain protein content, test weight, wet gluten content, dry gluten content and sedimentation value were related to dominant genes, and the low value was related to recessive genes.

However, protein content and gluten content also influenced biscuit baking.

It also has good quality characters, such as high gluten content, longer development time and longer stability time.

The physicochemical properties of Yangmai 16 flour such as gluten content, sedimentation value and falling number were investigated after GM and CSL-SSL were added to the flour.