中英▼

  • The influences of lecithin on the tempering process and anti-blooming property of CTCBE chocolate and CB chocolate were studied.

    探索磷脂对CTCBE及CB两种巧克力调温工艺及抗霜性的影响。

    youdao

  • The influences of lecithin on the tempering process and anti-blooming property of CTCBE chocolate and CB chocolate were studied.

    探索磷脂对CTCBE及CB两种巧克力调温工艺及抗霜性的影响。

    youdao

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