The effects of wheat malt flour on the quality of noodle and the processing technology of wheat malt noodle were studied.
研究了小麦芽粉对面条品质的影响及小麦芽面条的生产配方。
Wheat protein is one of the most important factors of the wheat flour processing quality.
小麦蛋白质是影响面粉加工品质的重要因素之一。
Wheat protein is one of the most important factors of the wheat flour processing quality.
小麦蛋白质是影响面粉加工品质的重要因素之一。
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