The rheological properties of dough have important guiding significance in determining the processing technology of bakery and its related technological data.
面团流变学特性对于确定焙烤食品的加工工艺及相关的工艺数据有重要的指导意义。
The rheological properties of dough have important guiding significance in determining the processing technology of bakery and its related technological data.
面团流变学特性对于确定焙烤食品的加工工艺及相关的工艺数据有重要的指导意义。
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