The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper.
通过
面筋、
质、拉伸、焙烤试验,研究比较板
面包焙烤质量的
响。
记录议The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper.
通过面筋、质、拉伸、焙烤试验,研究比较板面包焙烤质量的响。
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