bran dough
基本解释
- 烤麩
英汉例句
- Wheat bran water insoluble pentosan has negative influence on dough and bread-making properties.
小麥麩皮水不溶戊聚糖對麪團特性及麪包烘焙品質有明顯的弱化作用； - Effects of rice bran addition on farinograph parameters of dough and quality of steamed bread were studied.
研究了添加米糠對麪團粉質特性和饅頭品質的影響。 - Effects of the addition of stabilized rice bran on the farinograph parameters of dough and quality of bread were studied.
研究添加穩定化米糠對麪團粉質特性和麪包品質的影響。
雙語例句
专业释义
- 烤夫