Addition of emulsifiers and edible oils to the dough considerably improved its farinose quality and extensibility.

添加乳化剂和油脂可有效地改善面团的粉质特性和拉伸特性。

youdao

Addition of emulsifiers and edible oils to the dough considerably improved its farinose quality and extensibility.

添加乳化剂和油脂可有效地改善面团的粉质特性和拉伸特性。

youdao