针对增白剂新标准用量对面粉质量指标及品质的影响进行了研究。
To study the effects of new BPO standard on the quality of flour.
结论：增白剂新标准用量对面粉的白度有明显提高，且对面粉质量指标及品质影响不大。
Conclusions: New BPO standard enhance the whiteness of flour greatly and does not have great influences on the quality of flour.
结果：1。增白剂新标准用量对面粉的白度有较大的影响。
Results: 1. New BPO standard has an apparent influence on whiteness.
应用推荐