The steamed bread has dried out.
头干硬了。
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。
The steamed bread has dried out.
这馒头硬了。
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,
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.
对活大豆粉、单甘酯及脂肪氧
酶对面粉流变学
质及馒头品质影响进行了比较
究。
声明:以上例句、词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。
The steamed bread has dried out.
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
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
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,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源自动生成,部分未工审核,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:以上句、词性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。
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,掺入白面
中发酵后
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、单甘酯及脂肪氧
酶对面
流变学性质及馒头品质影响进行了比较研究。
声明:以上、词性分类均由互联网资源自动生
,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,掺入白面
中发酵后
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、单甘酯及脂肪氧
酶对面
流变学性质及馒头品质影响进行了比较研究。
声明:以上、词性分类均由互联网资源自动生
,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。