The joining of the amino acids into a chain results in the formation of a polypeptide chain which then folds into the compact, globular three-dimensional structure that is a functional protein.
氨基酸连接起来形成多肽链，多肽链又折叠压缩成球状三维结构的功能蛋白。
With different sugar joining high protein flour and low protein flour respectively, we studied the technology function influence of sugar for dough.
以不同的糖分别加入到高筋粉和低筋粉中，研究糖对面团的工艺性能影响。
With different sugar joining high protein flour and low protein flour respectively, we studied the technology function influence of sugar for dough.
以不同的糖分别加入到高筋粉和低筋粉中，研究糖对面团的工艺性能影响。
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