Further improvements in dough properties, baking results and end-product freshness are gained by adding emulsifiers to the dough, e.g., crude lecithin, rnono, and diacylglycerides in which the OH-group(s) is esterified with acetic, tartaric, lactic acid.是什么意思_Further improvements in dough properties, baking results and end-product freshness are gained by adding emulsifiers to the dough, e.g., crude lecithin, rnono, and diacylglycerides in which the OH-group(s) is esterified with acetic, tartaric, lactic acid.在線(xiàn)翻譯_英語(yǔ)_讀音_用法_例句