焙烤产品;
Baking volume, form, crumb structure and elasticity, and the taste of the baked product are evaluated.
焙烤后的体积 、 形式 、 屑状结构和弹性, 以及陪烤制品的风味都可以从试验结果中得到评估.
In this experiment, the crude Fructus Crataegi, its baked product, the products baked to dark brown and baked to charcoal were compared regarding the gastrointestinal promote function of rat, the content of free acids in stomach, total acids, pepsin and nitrite as indices.
以小白鼠胃肠推进功能,胃中游离酸,总酸、胃蛋白酶及亚硝酸盐含量为指标,对山楂生品、炒品、炒焦品、炒炭品进行了比较。
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