食道 发表于 2025-3-30 10:34:05

http://reply.papertrans.cn/15/1469/146839/146839_51.png

chassis 发表于 2025-3-30 16:24:45

http://reply.papertrans.cn/15/1469/146839/146839_52.png

水槽 发表于 2025-3-30 18:10:01

http://reply.papertrans.cn/15/1469/146839/146839_53.png

figment 发表于 2025-3-31 00:07:21

British Propaganda in the United States longer period and often not fresh ‘out of the oven’. Surfactants and emulsifiers are terms used interchangeably for ingredients which are’ surface active’. These ingredients help the baker meet new challenges in production and marketing and still give the customer a wholesome and fresh-tasting baked product.

知识分子 发表于 2025-3-31 04:11:38

http://reply.papertrans.cn/15/1469/146839/146839_55.png
页: 1 2 3 4 5 [6]
查看完整版本: Titlebook: Advances in Baking Technology; Basil S. Kamel,Clyde E. Stauffer (Technical Foods Book 1993 Springer Science+Business Media Dordrecht 1993