A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread.
对活
、单甘酯及脂肪氧合酶对面流变学质及
头品质影响进行了比较研究。
A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread.
对活、单甘酯及脂肪氧合酶对面流变学质及头品质影响进行了比较研究。
声明：以上例句、词
类均由互联网资源自动生成，部未经过人工审核，其表达内容亦不代表本软件的观点；若发现问题，欢迎向我们指正。
