“荞麦粉”造句

研究荞麦粉工艺特性结果表明,荞麦粉对面团流变学特性有影响.
Buckwheat flour has effects on the rheological characteristics of wheat flour dough.

由于膨化荞麦粉的作用提高了整个面团的吸水性,使其具有很强的粘性和弹性,从而可以制成纯荞麦粉挂面.
Some buckwheat flour buckwheat flour or buckwheat flour mixed with some wheat flour.

• #荞麦粉