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关注：1
2013-05-23 12:21
求翻译：Despite the biscuit dough being more elastic, the biscuit spreadability was higher in the cellulose emulsion doughs, which cannot be explained in terms of their elastic- ity properties but can be understood in relation to the greater softness of the dough due to the formation of a gel with the cellulose ethers是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
Despite the biscuit dough being more elastic, the biscuit spreadability was higher in the cellulose emulsion doughs, which cannot be explained in terms of their elastic- ity properties but can be understood in relation to the greater softness of the dough due to the formation of a gel with the cellulose ethers
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
尽管是饼干的面团更加有弹性的，饼干覆盖性是高在纤维素乳化液面团，不可能解释根据他们的有弹性ity物产，但是可以关于面团的更加伟大的软性被了解由于一个胶凝体的形成与纤维素以太的
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2013-05-23 12:24:58
尽管饼干面团是更加有弹性的，饼干覆盖性是高在纤维素乳化液面团，不可能解释根据他们的有弹性ity物产，但可以关于面团的更加伟大的软性被了解由于一个胶凝体的形成与纤维素以太
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2013-05-23 12:26:38
尽管饼干面团正在更有弹性，饼干铺展性能较高纤维素乳液面团，不能用其弹性-ity 属性解释，但可以理解方面的原因形成的一种凝胶体与纤维素醚面团更柔和度
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2013-05-23 12:28:18
尽管目前的饼干面团更富有弹性,饼干spreadability是更高的纤维素在乳液面团,不能被解释为其弹性的速度属性”中,但可以被理解为对更多的面团柔软的凝胶形成的纤维素醚
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