medick
- 网络苜蓿
medick
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To make bread good in quality , the best amount of medick sativa in bread is 2 % .
在面包中添加苜蓿素的最大量为2%。
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Through the analysis of orthogonal test , the most appropriate amount of medick sativa in bread were decided .
将苜蓿素添加在面包中,通过正交实验分析,确定了其最佳用量。
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The content of protein in bread increases with the adding in of medick sativa .
实验表明,苜蓿素可以添加在面包中,使面包的蛋白质含量大大提高。
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The quality of bread is improved through the adding in others , although the adding in of medick sativa may depress the quality .
虽然苜蓿素的添加会降低面包的烘焙品质,但通过加入其他原料可以得到改善。