Flour baking quality is positively correlated to the content of polar lipids, particularly glycolipids.

面粉的焙烤品质同极性脂类的含量成正相关，尤其是糖脂。

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Flour baking quality is positively correlated to the content of polar lipids, particularly glycolipids.

面粉的焙烤品质同极性脂类的含量成正相关，尤其是糖脂。

youdao