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关注：1
2013-05-23 12:21
求翻译：the decrease in textural attributes during cooking was caused by a decrease in cell stiffness as starch gelatinized and cell wall bondings were weakened是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
the decrease in textural attributes during cooking was caused by a decrease in cell stiffness as starch gelatinized and cell wall bondings were weakened
问题补充： |
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2013-05-23 12:21:38
烹调过程中减少质地特性是由细胞刚度降低淀粉糊化和细胞壁键结被削弱所致
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2013-05-23 12:23:18
正在翻译，请等待...
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2013-05-23 12:24:58
在质地属性的减退在烹调期间由在细胞僵硬的减退造成，当淀粉成了胶状，并且细胞壁bondings被减弱了
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2013-05-23 12:26:38
纹理属性在烹饪期间的跌幅是下降而造成的细胞刚度在淀粉糊和细胞壁固井而被削弱
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2013-05-23 12:28:18
在烹饪期间的 textural 属性方面的减少由在细胞僵硬方面的减少造成由于淀粉成胶状和细胞墙保释被变弱
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