The results showed that the short of cohesiveness of the raw materials due to non-sucrose have been resolved by means of adding glutinous rice flour.
试制结果表明，通过适量添加糯米粉，可以解决无糖香糕由于不含蔗糖而造成物料之间粘结性差的问题。
The results showed that the short of cohesiveness of the raw materials due to non-sucrose have been resolved by means of adding glutinous rice flour.
试制结果表明，通过适量添加糯米粉，可以解决无糖香糕由于不含蔗糖而造成物料之间粘结性差的问题。
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