糖化力
When saccharogenic power was considered as the primary index, three factors including malting temperature, steeping degree, and kilning temperature in sequence had important influence.
以糖化力为主要指标时,对糖化力影响的主次因素顺序为:发芽温度>浸麦度>焙焦温度;
英语网 · 双语娱乐资讯
英语网 · 少儿英语故事
英语网 · 双语新闻