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
大豆粉、单甘酯及脂肪氧合酶对面粉流变
及
头
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.
对活大豆粉、单甘酯及脂肪氧合酶对面粉流变及头响进行了比较研究。
声明：以上例句、词
分类均由互联网资源自动生成，部分未经过人工审核，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。
