水扬酸苄酯 Benzyl Salicylate
哈-扬氏酯 harder and young ester
扬酯
ylocylate
以上为机器翻译结果，长、整句建议使用 人工翻译 。
结果表明，单甘酯和硬脂酰乳酸钙钠对扬麦16面粉的面筋品质有较明显的影响，而对沉降值和降落值较小。
The physicochemical properties of Yangmai 16 flour such as gluten content, sedimentation value and falling number were investigated after GM and CSL-SSL were added to the flour.
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