胶着性1. Results show that with storage time extending, the moisture content of zongzi decrease and the hardness, chewiness increase; the result also show that, the (72~96) h is the inflection point of texture characteristic of zongzi; also find that gumminess and chewiness are the critical...
胶着状态 选择语言:从 到 翻译结果1翻译结果2 翻译结果3翻译结果4翻译结果5 翻译结果1复制译文编辑译文朗读译文返回顶部 こう着状態 翻译结果2复制译文编辑译文朗读译文返回顶部 正在翻译,请等待... 翻译结果3复制译文编辑译文朗读译文返回顶部 粘着性の状況 翻译结果4复制译文编辑译文朗读译文返回顶部 接着剤の状況...