中英▼

  • The influence of reducing sugar and non-reducing sugar for extensibility of dough were also different.

    还原糖和非还原糖对面团延伸性的影响也不同。

    youdao

  • The influence of reducing sugar and non-reducing sugar for extensibility of dough were also different.

    还原糖和非还原糖对面团延伸性的影响也不同。

    youdao

$firstVoiceSent
- 来自原声例句
小调查
请问您想要如何调整此模块？

感谢您的反馈，我们会尽快进行适当修改！
进来说说原因吧 确定
小调查
请问您想要如何调整此模块？

感谢您的反馈，我们会尽快进行适当修改！
进来说说原因吧 确定