The influences of buckwheat powder,oat powder,maize powder on the rheology properties of dough were investigated by a Brabender farinograph and an extensograph.
英
美
释义
用布拉班德粉质仪和拉伸仪研究分析了荞麦粉、燕麦粉、玉米粉对面团流变学性质的影响。
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