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.
活
大豆粉、单甘酯及脂肪氧合
粉流变学
及馒头
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.
活
大豆粉、单甘酯及脂肪氧合
粉流变学
及馒头
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。
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
肪氧合酶对面粉流变学
质
馒头品质影响进行
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。
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学
质及馒头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,
内容亦不代
本软件的观点;若发现问题,欢迎向我们指正。
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.
大豆粉、单甘酯及脂肪氧合酶
面粉流变学
质及馒头品质影响进行了比较研究。
声明:以上、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。
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.
对活豆
、单甘酯及脂肪氧合酶对面
流变学
质及馒头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
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。
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
、单甘酯及脂肪氧合酶对面
流变学
质及馒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
,
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。
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
、单甘酯及脂肪氧合酶对面
流变学
质及馒头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
,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。
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
脂肪氧合酶对面粉流变学
质
馒头品质影响进行了
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。
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
、单甘酯及脂肪氧合酶对面
流变学
质及馒头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
,
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。