weak flour 低筋粉 ; 面筋含量低的面粉 ; 筋力弱的面粉
weak strength flour 弱筋小麦
Compared to corn starch, the weak retrogradation is main characteristic of glutinous rice flour paste, and some samples have better stability against shearing.
与玉米淀粉比较，糊的凝沉性弱为其最主要的特性，而且有的样品具备较好的抗剪切稳定性。
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