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关注：1
2013-05-23 12:21
求翻译：The results of replacing the shortening with the cellulose ether emulsions showed that the tendency in the cellulose emulsion doughs differs from that which is found when fat is eliminated or is replaced by other substitutes as the biscuits formulated with the cellulose ether fat replacer showed greater expansion durin是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
The results of replacing the shortening with the cellulose ether emulsions showed that the tendency in the cellulose emulsion doughs differs from that which is found when fat is eliminated or is replaced by other substitutes as the biscuits formulated with the cellulose ether fat replacer showed greater expansion durin
问题补充： |
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2013-05-23 12:21:38
正在翻译，请等待...
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2013-05-23 12:23:18
替换缩短的结果用纤维素以太乳化液表示，在纤维素乳化液面团的倾向与那不同找到哪些，当其他替补时消灭油脂或替换在烘烤期间，饼干公式化与纤维素以太肥胖代用品显示了更加巨大的扩展
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2013-05-23 12:24:58
替换缩短的结果用纤维素以太乳化液表示，倾向在纤维素乳化液面团与那不同哪些被找到，当其他替补时消灭油脂或替换在烘烤期间，饼干公式化与纤维素以太肥胖代用品显示了更加巨大的扩展
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2013-05-23 12:26:38
使用纤维素醚乳液显示中纤维素乳液面团的倾向不同于被发现的脂肪被淘汰或替换为其他代用品作为饼干时替换缩短的结果制定与纤维素醚脂肪替代品表明烘烤过程更大扩张
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2013-05-23 12:28:18
更换的结果与缩短的纤维素醚乳浊液的趋势表明,在面团的纤维素乳液不同,脂肪时找到并消除或将被替换为其他替代物的饼干作为制定的纤维素醚脂肪更换显示扩大烘焙过程
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