change base formula
改变基数公式
以上为机器翻译结果，长、整句建议使用 人工翻译 。
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、糖类及疏松剂对饼干质量的影响，给出了其变化的规律，为饼干的配方设计提供了理论依据。
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