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关注：1
2013-05-23 12:21
求翻译：The similarity in texture properties between the two types of biscuits, despite their different fat contents, can be associated with the thermal gel formed by cellulose during baking, which simulates the softness in texture pro- vided by fat是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
The similarity in texture properties between the two types of biscuits, despite their different fat contents, can be associated with the thermal gel formed by cellulose during baking, which simulates the softness in texture pro- vided by fat
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
在纹理物产的相似性在饼干之间的两种类型，尽管他们不同的脂肪含量，可以同纤维素形成的热量胶凝体联系在一起在烘烤期间，模仿在油脂vided的纹理亲的软性
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2013-05-23 12:24:58
相似性在纹理物产在饼干之间的二个类型，尽管他们不同的脂肪含量，可以同纤维素形成的热量胶凝体联系在一起在烘烤期间，在纹理模仿软性赞成由油脂vided
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2013-05-23 12:26:38
中纹理属性的饼干，尽管他们不同的脂肪含量，两种类型之间的相似性可以在烘烤，期间由纤维素组成的热凝胶模拟在纹理 pro-矿物由脂肪的柔和与相关联
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2013-05-23 12:28:18
正在翻译，请等待...
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