A Study on the Compound Quality Improvement of Flour Strength Improver
面粉强筋剂复合品质改良的研究
Breaking strength of the dried noodles is positively correlated with the protein content of flour and is strongly influenced by the gluten strength at the same time.
干面条断裂强度与面粉蛋白质含量呈极显著正相关,同时受面筋强度的强烈影响。
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