质地[组织]评价
Gluten quality and bread traits, including gluten index, development time, stability time, mixing time, tail height and width at the eighth minute, loaf volume, loaf texture and loaf score;
面筋质量特性和面包特性类,包括面筋指数、形成时间、稳定时间、和面时间、8min尾高8、min尾宽、面包体积、面包纹理和面包评分;
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