[KongchangAI]
Unverified80% confidenceFactTime unknown

玉米淀粉在西式烘焙中可替代部分低筋面粉降低筋度,做蛋糕/曲奇更松软;土豆淀粉不可用于此用途(无法形成稳定结构)

1
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80%
Confidence
Long-term
Relevance
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