基本解釋[食品科學(xué)技術(shù)]面團(tuán)形成時(shí)間英漢例句雙語例句Farinogram-development time, stability time and valorimeter value were generally low, and dough theological properties were not very perfect.粉質(zhì)儀參數(shù)——形成時(shí)間、穩(wěn)定時(shí)間和評(píng)價(jià)值偏低，面團(tuán)流變學(xué)特性差。There are significant positive correlations between protein content and loaf volume and breed score, same for the sedimentation, dough development time.蛋白質(zhì)含量、沉淀值以及面團(tuán)形成時(shí)間與面包體積、面包總分有顯著的正相關(guān)。Spraying molybdenum fertilizer resulted in the increases in content of crude protein of seed, sedimentation value and water absorption of flour, development and stable time of dough.其中鉬肥對(duì)小麥品質(zhì)的影響最大，可以提高粗蛋白、沉淀值、吸水量、形成時(shí)間和穩(wěn)定時(shí)間。dough development time更多例句詞組短語短語dough development time stable time 面團(tuán)形成時(shí)間和穩(wěn)定時(shí)間dough development time更多詞組專業(yè)釋義食品科學(xué)技術(shù)面團(tuán)形成時(shí)間