《sponge cake》怎以读
英 [spʌndʒ keik]
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美 [spʌndʒ kek]
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《sponge cake》是什么意思
松糕；
变形
复数：sponge cakes
英英释义
sponge cake
- n.a light porous cake made with eggs and flour and sugar without shortening
学习《sponge cake》怎么用
双语例句
用作名词(n.)
- I am cooking a sponge cake with jam filling.
我在做果酱松糕。 - Sponge Cake Machine for mass production.
可大批量生产的松糕机。
权威例句
SPONGE CAKE
조 분말의 첨가가 sponge cake의 품질특성에 미치는 영향
Sponge cake
Pan de Pascua
Delectable Sponge, Pound, Chiffon And Angel Food Cake Recipe
Functionality of emulsifiers in sponge cake production
Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture Content
Study of sponge cake batter baking process. II. Modeling and parameter estimation
Combined effects of weak acid preservatives, pH and water activity on growth of Eurotium species on a sponge cake
Effect of water activity and temperature on growth of three Penicillium species and Aspergillus flavus on a sponge cake analogue
Water activity and temperature effects on growth of Eurotium amstelodami , E. chevalieri and E. herbariorum on a sponge cake analo...
Study of sponge cake batter baking process. Part I: Experimental data
Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties
조 분말의 첨가가 sponge cake의 품질특성에 미치는 영향
Sponge cake
Pan de Pascua
Delectable Sponge, Pound, Chiffon And Angel Food Cake Recipe
Functionality of emulsifiers in sponge cake production
Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture Content
Study of sponge cake batter baking process. II. Modeling and parameter estimation
Combined effects of weak acid preservatives, pH and water activity on growth of Eurotium species on a sponge cake
Effect of water activity and temperature on growth of three Penicillium species and Aspergillus flavus on a sponge cake analogue
Water activity and temperature effects on growth of Eurotium amstelodami , E. chevalieri and E. herbariorum on a sponge cake analo...
Study of sponge cake batter baking process. Part I: Experimental data
Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties