Effects of rice bran addition on farinograph parameters of dough and quality of steamed bread were studied.
研究了添加米糠对面团粉质特性和馒头品质的影响。
Effects of the addition of stabilized rice bran on the farinograph parameters of dough and quality of bread were studied.
研究添加稳定化米糠对面团粉质特性和面包品质的影响。
Effects of the addition of stabilized rice bran on the farinograph parameters of dough and quality of bread were studied.
研究添加稳定化米糠对面团粉质特性和面包品质的影响。
应用推荐