steamed bread of corn
美 [stiːmd bred əv kɔːrn]英 [stiːmd bred ɒv kɔːn]
- 网络窝窝头
steamed bread of corn-
The coefficients in determination of phytate in soybean flour , steamed bread of corn and dried bean curd were 2.16 % , 4.92 % and 1.78 % , and recoveries were 103.38 % , 102.81 % and 103 . 41 % respectively .
黄豆粉、窝窝头、豆腐干植酸测得值的变异系数分别为2.16%、4.92%、1.78%，回收率依次为103.38%、102.81%、103.41%。
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Trial Research of Making Steamed Bread by Addition of Corn Flour
添加玉米粉制作馒头的实验研究