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关注：1
2013-05-23 12:21
求翻译：The increased hardness described in the literature when biscuits were made with lower fat contents is associated with the ability of fat to lubricate, weaken or soften the structure of food components.是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
The increased hardness described in the literature when biscuits were made with lower fat contents is associated with the ability of fat to lubricate, weaken or soften the structure of food components.
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
在文学描述的增加的坚硬，当饼干用低脂肪内容做了同油脂的能力联系在一起润滑，减弱或者软化食物组分结构。
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2013-05-23 12:24:58
在文学描述的增加的坚硬，当饼干用更低的脂肪含量做了同油脂的能力联系在一起润滑，减弱或者软化食物组分结构。
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2013-05-23 12:26:38
当饼干与较低的脂肪含量进行了文献所述的增加的硬度是脂肪的与能力来润滑、 削弱或软化的食品成分结构相关联。
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2013-05-23 12:28:18
增加硬度的文献中所描述了当饼干,低脂肪相关内容的能力与脂肪润滑、削弱或结构的软化食物成分。
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