The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper.
通过对面筋、粉质、拉
、焙烤试验,研究比较板栗粉对面包焙烤质量的
响。
录议The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper.
通过对面筋、粉质、拉、焙烤试验,研究比较板栗粉对面包焙烤质量的响。
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