对微波膨化荸荠脆片的加工工艺进行了研究。
The processing technology of Chinese water chestnut slices was studied in this article.
而虾饺质量的高低与藕粉荸荠粉的使用量有很大的关系。
The quality of the dumpling has a great relation with the amount of the blanks.
本文旨在研究荸荠汁澄清工艺，开发澄清的荸荠汁饮料。
The new clarifying technique of the water chestnut juice was studied.
本文旨在研究荸荠汁澄清工艺，开发澄清的荸荠汁饮料。
The new clarifying technique of the water chestnut juice was studied.
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