1.
Relationship between Soft Wheat Quality Traits and Cookie Quality Parameters
软质小麦品质性状与酥性饼干品质参数的关系研究
2.
The Variation of Flour Quality Characters and the Fertilizer Operations in Chinese Soft Wheat and Correlation with the Short Biscuit Quality Characters;
弱筋小麦面粉理化品质性状遗传变异、肥料运筹及其与酥性饼干品质的关系
3.
The viscoelastic properties and cake quality that were affected by the addition of peanut residue powder were studied.
文中主要研究了花生渣粉的添加对面粉的粉质特性以及对桃酥、曲奇饼干品质的影响。
4.
THE RELATIONSHIP BETWEEN THE QUALITY CHARACTERISTICS OF WINTER WHEAT AND BAKING QUALITY OF CAKE AND COOKIE
冬小麦品质性状与蛋糕酥饼烘烤品质性状关系的研究
5.
Impact of Traditional Charcoal-stove Firing on Sensory Quality of Jinhua Crispy Cake
传统炭炉烘烤对金华酥饼感官品质的影响分析
6.
or, more likely, a selection of baked goods such as doughnuts, cookies, slices of cake, or crackers will be available, too.
不过更有可能的情况是，同时也供应了一系列如甜甜圈、饼干、切片蛋糕或酥饼等烘焙食品。
7.
The sponge cakes made in the traditional way are fragrant, sweet and crisp. Please have a taste.
用传统手法精制的松饼，香甜酥脆，欢迎品尝。
8.
a thin flour-and-water biscuit usually made without shortening; often served with cheese.
薄的面粉加水做成的饼干，通常不起酥；经常与干酪同吃。
9.
Studies on the Microencapsulation of Tibet Butter and the Products' Qualities
西藏酥油微胶囊化及其制品品质研究
10.
a thin crisp wafer made or flour and water with or without leavening and shortening; unsweetened or semisweet.
面粉和水做成的、发酵或不发酵、酥松或不酥松的薄脆饼干；未加糖或半甜。
11.
crisp cookie flavored with ginger.
用姜作调味品的脆饼干。
12.
A High quality,Disease resistant and Late Mature Red Chinese Pear Variety - Hongxiangsu
优质抗病晚熟红皮梨新品种——红香酥
13.
puff paste shell filled with a savory meat mixture usually with a sauce.
夹有开胃调料的酥皮饼。
14.
a light inflated pastry or puff shell.
膨涨的糕点或酥皮饼。
15.
ANTIMICROBIAL ACTIVITIES OF THE SESAME CAKE EXTRACTS AGAINST FOOD SPOILAGE ORGANISM
芝麻饼粕中活性物质对食品腐败菌的抑菌研究
16.
Butter cookies: Another Danish treat, gorgeous little biscuits.
奶油饼干：另一种丹麦食品，跟饼干一样好吃。
17.
puff pastry (used for pies,cakes,etc)
（做馅饼、糕饼等用的）油酥面团.
18.
Breeding of Extremely Early New Pear Variety - Qiyuesu
优质极早熟梨新品种七月酥育种研究报告