The results showed that wet gluten content and Zeleny sedimentation value of the mixed flour decreased gradually with the increase of the three kinds of soybean flours.

 
  • 結果表明:隨著(zhù)全脂豆粉、脫脂豆粉及大豆蛋白使用量的增加,小麥粉濕面筋含量與沉降值逐漸下降,饅頭的比容逐漸減小,品質(zhì)逐漸變差;
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