The results indicated that the effect of the glucose oxidase on dough?s stability was the most; The effect of the SSL-CSL on the cooking of noodle was the most. The optimum proportion was 0.004% glucose oxidase, 0.5% SSL-CSL and 0.008% ascorbic acid.是什么意思_The results indicated that the effect of the glucose oxidase on dough?s stability was the most; The effect of the SSL-CSL on the cooking of noodle was the most. The optimum proportion was 0.004% glucose oxidase, 0.5% SSL-CSL and 0.008% ascorbic acid.在線(xiàn)翻譯_英語(yǔ)_讀音_用法_例句