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關注：1
2013-05-23 12:21
求翻譯：蔗糖的添加提高了銀杏果淀粉糊的黏度，延長了糊化時間是什么意思？ 待解決
 懸賞分：1
- 離問題結束還有
蔗糖的添加提高了銀杏果淀粉糊的黏度，延長了糊化時間
問題補充： |
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2013-05-23 12:21:38
正在翻譯，請等待...
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2013-05-23 12:23:18
Add the sugar, which Ginkgo fruit, starch paste viscosity of the paste of Time Extension
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2013-05-23 12:24:58
The sucrose increase enhanced the viscosity which the gingko fruit starch sticks, lengthened the dextrinize time
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2013-05-23 12:26:38
Sucrose starch paste viscosity of fruit of Ginkgo biloba was added to improve and prolong the gelatinization time
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2013-05-23 12:28:18
正在翻譯，請等待...
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