Potatoes and rice arde farinose plants.
马铃薯及稻米是富淀粉质的食物。
Addition of emulsifiers and edible oils to the dough considerably improved its farinose quality and extensibility.
添加乳化剂和油脂可有效地改善面团的粉质特性和拉伸特性。
Addition of emulsifiers and edible oils to the dough considerably improved its farinose quality and extensibility.
添加乳化剂和油脂可有效地改善面团的粉质特性和拉伸特性。
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