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、单甘酯及脂肪氧合酶对面粉流变学性质及馒头品质影响进行了比研究。
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.
对活性大豆粉、单甘酯及脂肪氧合酶对面粉流变学性质及馒头品质影响进行了比研究。
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,其达内容亦不代
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.
对活性大豆粉、单甘酯及脂肪氧合酶对面粉流变学性质及馒头品质影响进行了比研究。
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,其达内容亦不代
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.
对活性大豆粉、单甘酯及脂肪氧合酶对面粉流变学性及馒头
响进行了比
研究。
声明:以、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。
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.
活性大豆
、单甘酯及脂肪氧合酶
流变学性质及馒头品质影响进行了比
研究。
声明:以上例句、词性分类均由互联自动生成,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.
对活性大豆粉、单甘酯及合酶对面粉流变学性质及馒头品质影响进行了比
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。
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、单甘酯及脂肪氧合酶对面粉流变学性质及馒头品质影响比
研
。
: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。
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、单甘酯及脂肪氧合酶对面粉流变学性质及馒头品质影响进行了比研究。
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
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.
对活性大豆粉、单甘酯及脂肪氧合酶对面粉流变学性质及馒头品质影响进行。
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。
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、单甘酯及脂肪氧合酶对面粉流变学性及馒头
响进行了比
研究。
声明:以、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。