“面筋”造句

含淀粉的细胞可能也含有无定形的蛋白质即谷蛋白--俗称面筋.
The starch - containing cells may also contain amorphous protein known as gluten.

有些低分子量麦谷蛋白亚基(LMW-GS)加入碱性面粉后改变了面筋的性质.
Certain LMW GS incorporated into base flour changed properties of dough.

面筋则另外蒸熟, 切成薄片, 随碗搭配入内.
Gluten is another steamed, sliced, with the mix into a bowl.

• #面筋