steamed bread quality characteristics
steamed bread quality characteristics
馒头品质特点
以上为机器翻译结果，长、整句建议使用 人工翻译 。
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A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread.
对活性大豆粉、单甘酯及脂肪氧合酶对面粉流变学性质及馒头品质影响进行了比较研究。
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