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
量的增加而降低,且双的影响大于单。
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量的增加而降低,且双的影响大于单。
声明：
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
本软件的观点；若发现问题，欢迎向我们指正。
