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淀粉粘焙力曲线图
1、diamyl ether───二戊醚
2、cinnamyl aldehyde───桂皮醛
3、bacillus amyloliquefaciens───[医]粉液化芽胞杆菌菌体内存在重组DNA技术的工具酶；解淀粉芽孢杆菌
4、amylene nmr───戊烯核磁共振
5、amylolytic───adj.[生化]使淀粉分解的，[生化]淀粉分解的
6、diamyl sulfide───二戊基硫醚
7、amyloid beta───β淀粉样蛋白
8、amylene rvp───戊烯rvp
9、amyloid plaques───n.淀粉样蛋白斑块；淀粉样蛋白斑（amyloidplaque的复数形式）
10、amylene hydrate───[医] 水合戊烯
1、protein content of the rice grain increased while the eating value and the amylogram properties decreased significantly with increased nitrogenous fertilizer.───氮量的增加，籽粒中蛋白质含量逐渐提高，淀粉谱特性变劣，味度值下降；
2、Effects of Temperature During the Filling Period on the Physicochemical and Amylogram Properties of Rice Grain───结实期温度对稻米理化特性及淀粉谱特性的影响
3、The recorded curve, called an amylogram shows that with increasing temperature there is an initial small fall followed by a steep rise in viscosity to a maximum value.───所纪录的曲线称为淀粉糊粘度图谱，该图展示了随着温度的增加， 粘度先是小幅度下降，然后迅速上升至最高点。
4、Effects of nitrogenous nutrition on the physicochemical properties and amylogram properties of rice grain───氮素营养对稻米理化特性及淀粉谱特性的影响