Knead the dough to the right consistency.
把团揉到适合的黏稠度。
Knead the dough to the right consistency.
把团揉到适合的黏稠度。
Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.
团的
量随着用糖量的增加而降低,且双糖的影响大
单糖。
声明:以上例句、词性分类均由互联网资源成,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。
Knead the dough to the right consistency.
把面团揉到适合的黏稠度。
Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.
面团的面筋含量随着用糖量的增加而降低,且双糖的影响大单糖。
声明:以上例句、词性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软件的观点;若发现问题,欢迎向我们指正。
Knead the dough to the right consistency.
把面团揉到适合黏稠度。
Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.
面团面筋含量随着用
量
增加而降低,且双
大
单
。
:以上例句、词性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
观点;若发现问题,欢迎向我们指正。
Knead the dough to the right consistency.
把面团揉到适合黏稠度。
Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.
面团面筋含
随着用
增加而降低,且双
影响大
单
。
声明:以上例句、词性分类联网资源自动生成,部分未经过人工审核,其表达内容亦不代表本软件
观点;若发现问题,欢迎向我们指正。
Knead the dough to the right consistency.
把面团揉到适合的黏稠度。
Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.
面团的面筋含量随着用糖量的增加而降低,且双糖的影响大单糖。
声明:以上、词性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
代表本软件的观点;若发现问题,欢迎向我们指正。
Knead the dough to the right consistency.
把面团合的黏稠度。
Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.
面团的面筋含量随着用糖量的增加而降低,且双糖的影响大单糖。
声明:以上例句、词性分类均由互联网资源自动生成,部分未经过人工,
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。
Knead the dough to the right consistency.
把面团揉到适合的黏稠度。
Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.
面团的面筋含量糖量的增加而降低,且双糖的影响大
单糖。
声明:以上例句、词性分类均由互源自动生成,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。
Knead the dough to the right consistency.
把面团揉到适合的黏稠度。
Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.
面团的面筋含量随着用糖量的增加而降低,且双糖的影响大单糖。
声明:以上例句、词性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;
发现问题,欢迎向我们指正。
Knead the dough to the right consistency.
把面团揉到适合黏稠度。
Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.
面团面筋含量随着用糖量
增加而降低,且双糖
影响大
单糖。
声明:以上例句、词性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观点;若发现问题,欢迎向我们指正。