Evaluation of characteristics of br

Evaluation of characteristics of bread แบ่งเป็นสองประเภทได้แก่ external,internal
ผลการประเมินของinternal characteristicsคะแนนเต็ม65คะแนน underproofได้คะแนนสูงสูงคือ57 regularได้คะแนนรองลงมาคือ overได้คะแนนน้อยสุดคือ
ผลการประเมินของexternal characteristicsคะแนนเต็ม35คะแนน underproofได้คะแนนสูงสูงคือ29 regularได้คะแนนรองลงมาคือ25 overได้คะแนนน้อยสุดคือ20 ดังนั้นจึงสรุปว่าการประเมินลักษณะของขนมปัง ผู้บริโภคชอบขนมปังแบบ underproof

ผลลัพธ์ (อังกฤษ) 1:

Evaluation of characteristics of bread split into two types: external, internal evaluations internal
characteristics full score 65 points. High underproof high score is 57 regular secondary scores are over the minimum rated:
.Assessment of external characteristics full score 35 points. High underproof high scores are 29 regular secondary scores are over 25 minimum score is 20. It concluded that the assessment of characteristics of bread Consumers liked the bread underproof

ผลลัพธ์ (อังกฤษ) 2:

Evaluation of characteristics of bread are divided into two types. external, internal
evaluation of the internal characteristics for the total of 65 points underproof high score was 57. followed by regular vote. over the lowest score is
the result of an external evaluation characteristics for the total of 35 points underproof high score is 29. regular points, followed by 25. over the minimum score is 20. It was concluded that assessment of the appearance of bread. Consumers like bread underproof

ผลลัพธ์ (อังกฤษ) 3:

Evaluation of characteristics of bread is divided into two types: External internal
, assessment of internal. Characteristics 65 score points. Underproof score high, is 57. Regular score, followed by the over has the lowest point is
.Evaluation of external. Characteristics 35 score points. Underproof score high, is 29. Regular score, followed by the 25 over has the lowest point is 20. So it is concluded that the evaluation characteristics of bread, bread, a underproof consumers like