| 释义 |
addition of ascorbic acid to flour, dough
- 馓子sǎn zǐ
fried dough twist
- 白面bái miàn
flour
- 面粉miàn fěn
flour
- 糯米粉nuò mǐ fěn
glutinous rice flour; sweet rice flour
- 糕干gāo gàn
sweetened rice flour
- 加成jiā chéng
addition reaction; mark-up; addition
- 抻面chēn miàn
make noodles by drawing out the dough by hand
- 黑麦粉hēi mài fěn
rye flour; rye meal
- 糌粑zān bā
zanba, roasted qingke barley flour
- 发面fā miàn
leaven dough
- 揉面róu miàn
knead dough
- 生面团shēng miàn tuán
dough
- 浓硫酸nóng liú suān
concentrated sulfuric acid; oil of vitriol
- 加上jiā shàng
plus; add; with the addition of
- 添加量tiān jiā liàng
volume of addition; additive amount
- 廿四酸niàn sì suān
carnaubic acid; lignoceric acid
- 粉沫fěn mò
flour
- 碎粉suì fěn
flour
- 遍多酸biàn duō suān
pantothenic acid
- 藜芦酸lí lú suān
veratric acid
- 煎饼jiān bǐng
thin pancake made of millet flour, etc.
- 棕榈酸zōng lǘ suān
palmitic acid; cetylic acid; palmic acid; hexadecanoic acid
- 庚酸gēng suān
heptylic acid; enanthic acid; heptoic acid; enanthylic acid; heptanoic acid
- 冰醋酸bīng cù suān
glacial acetic acid
- 铬变酸gè biàn suān
chromotropic acid
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