The steamed bread has dried out.
这馒头干硬了。
The steamed bread has dried out.
这馒头干硬了。
Also can spend the pagoda tree stoving, grind fine pink, mix into ferments into flour pink edible of epigenesis steamed bread.
也可将槐花烘干,研成细粉,面粉中发酵后成馒头食用。
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.
对活性大豆粉、单甘酯及脂肪氧酶对面粉流变学性质及馒头品质影响进行了比较研究。
声:
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观点;若发现问题,欢迎向我们指正。
The steamed bread has dried out.
这馒了。
Also can spend the pagoda tree stoving, grind fine pink, mix into ferments into flour pink edible of epigenesis steamed bread.
也可将槐花烘,研成细粉,掺入白面粉中发酵后成馒
食用。
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.
对活性大豆粉、单甘酯及脂肪氧酶对面粉流变学性质及馒
品质影响进行了比较研究。
声明:以上例句、词性分类均由互联网资生成,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。
The steamed bread has dried out.
这馒头干硬了。
Also can spend the pagoda tree stoving, grind fine pink, mix into ferments into flour pink edible of epigenesis steamed bread.
也可将槐花烘干,研成细粉,面粉中发酵后成馒头食用。
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.
对活性大豆粉、单甘酯及脂肪氧酶对面粉流变学性质及馒头品质影响进行了比较研究。
声:
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观点;若发现问题,欢迎向我们指正。
The steamed bread has dried out.
这馒头干硬了。
Also can spend the pagoda tree stoving, grind fine pink, mix into ferments into flour pink edible of epigenesis steamed bread.
槐花烘干,研成细粉,掺入白面粉中发酵后成馒头食用。
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.
对活性大豆粉、单甘酯及脂肪氧酶对面粉流变学性质及馒头品质影响进行了比较研究。
声明:以上例句、词性分类均由资源自动生成,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。
The steamed bread has dried out.
这馒头干硬了。
Also can spend the pagoda tree stoving, grind fine pink, mix into ferments into flour pink edible of epigenesis steamed bread.
也可将槐花烘干,研成细粉,面粉中发酵后成馒头食用。
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.
对活性大豆粉、单甘酯及脂肪氧酶对面粉流变学性质及馒头品质影响进行了比较研究。
声:
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观点;若发现问题,欢迎向我们指正。
The steamed bread has dried out.
这馒干硬了。
Also can spend the pagoda tree stoving, grind fine pink, mix into ferments into flour pink edible of epigenesis steamed bread.
也可将槐花烘干,研成细粉,掺入白面粉中发酵后成馒食
。
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.
性大豆粉、单甘酯及脂肪氧
酶
面粉流变学性
及馒
影响进行了比较研究。
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观点;若发现问题,欢迎向我们指正。
The steamed bread has dried out.
这干硬了。
Also can spend the pagoda tree stoving, grind fine pink, mix into ferments into flour pink edible of epigenesis steamed bread.
也可将槐花烘干,研成细粉,掺入白面粉中发酵后成食用。
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.
对豆粉、单甘酯
脂肪氧
酶对面粉流变学
质
品质影响进行了比较研究。
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。
The steamed bread has dried out.
这馒头干硬了。
Also can spend the pagoda tree stoving, grind fine pink, mix into ferments into flour pink edible of epigenesis steamed bread.
也可将槐花烘干,研成细粉,掺入白面粉中发酵后成馒头食用。
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.
对活性大豆粉、单甘酯及脂肪氧酶对面粉流变学性质及馒头品质影响进行了比较研究。
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,其容亦不代
本软件的观点;若发现问题,欢迎向我们指正。
The steamed bread has dried out.
头干硬了。
Also can spend the pagoda tree stoving, grind fine pink, mix into ferments into flour pink edible of epigenesis steamed bread.
也可将槐花烘干,研细粉,掺入白面粉中发酵后
头食用。
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.
对活性大豆粉、单甘酯及脂肪氧酶对面粉流变学性质及
头品质影响进行了比较研究。
声明:以上例句、词性分类均由互联网资源自动,
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。