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关注：1
2013-05-23 12:21
求翻译：In general, the cookies with maltodextrin were rated as the most acceptable by a sensory panel. Replacing 50 % of the fat with soluble β-glucan and amylodextrins derived from oat flour pro- duced cookies that were not perceived as different from full-fat ones.是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
In general, the cookies with maltodextrin were rated as the most acceptable by a sensory panel. Replacing 50 % of the fat with soluble β-glucan and amylodextrins derived from oat flour pro- duced cookies that were not perceived as different from full-fat ones.
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2013-05-23 12:21:38
在一般情况下，与麦芽糖糊精的饼干被评为最能接受由感官专家小组。与那些没有被视为从全脂那些不同的燕麦粉亲诱导饼干衍生的可溶性β-葡聚糖和淀粉糊精取代了脂肪的50％。
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2013-05-23 12:23:18
一般来说，与麦芽糖糊精的曲奇饼对了估计作为最可接受由一个知觉盘区。替换50%油脂用可溶解β葡聚糖和amylodextrins从未被察觉如与装满凝固肥油那些不同的燕麦面粉亲的duced曲奇饼获得了。
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2013-05-23 12:24:58
一般来说，曲奇饼与麦芽糖糊精对了估计作为最可接受由一个知觉盘区。 替换50%油脂用可溶解β葡聚糖和amylodextrins从面粉赞成duced曲奇饼未被察觉如与full-fat那些不同的燕麦获得了。
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2013-05-23 12:26:38
一般情况下，与麦芽糊精饼干被评为作为最可接受由一个感官的小组。以可溶性 β-葡聚糖和淀粉糊精取代 50%的脂肪来自燕麦面粉 pro-介绍 cookie 不被认为是不同的低脂的。
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2013-05-23 12:28:18
一般来说,cookie maltodextrin与被评为最能接受的一个感官上的面板。 更换50%的脂肪与水溶性β-glucan,源自审裁处评定物品类别amylodextrins面粉PRO-坦桑尼亚联合共和国Cookie,并不被视为不同于全胖一些的。
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