Higher tempered wheat moisture content resulted in significantly lower yields and lower protein and damaged starch contents of both semolina and flour.

  • 随着入磨麦水分的提高,通心粉和面粉的出率、蛋白含量及淀粉破损都显著降低。

  • 互联网摘选 2025-01-20 18:50:29

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