A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread.
对活
大豆
、
酯及脂肪氧合酶对面流变学质及馒头品质影响进行了比较
。
，豆腐；大豆A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread.
对活大豆、酯及脂肪氧合酶对面流变学质及馒头品质影响进行了比较。
明：以上例句、词
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