change of base formula

基本解释

The paper offers the theoretically base for design of the biscuit formula and its change rule by analysing the effect of oil and fat, sugar and loose agent on biscuit quality.
研究了油脂、糖類及疏松劑對餅乾質量的影響，給出了其變化的槼律，爲餅乾的配方設計提供了理論依據。
Conclusion: The biomechanical formula can be used to predict the dynamic change of protrusion of the dura mater as well as its substitutes at different sizes of cranial base bone defects.
結論：我們建立的顱底骨缺損硬腦膜膨出量評估公式，可以用來預測硬腦膜及其替代物膨出量的動態變化。