white glutinous corn 白糯 ; 白糯玉米
color sweet glutinous corn 彩色甜糯玉米
black glutinous corn 黑糯 ; 黑糯玉米
black-glutinous corn 黑糯玉米
glutinous corn hybrid 糯玉米品种
hybrid glutinous corn 杂交糯玉米
The response surface analysis(RSA) was used to optimize the technological conditions for fermentation of glutinous corn to make lactic beverage.
在单因素的基础上，利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。
The fermentable technique of can of making fermented sweet corn in color sweet glutinous corn and the percentage of can composition were experimented.
对彩色甜糯玉米甜酒酿罐装食品的发酵工艺和产品的内容物配比进行试验研究。
Based on single factor tests, the response surface methodology (RSM) was used to optimize the fermentation technological conditions for producing lactic beverage from black glutinous corn.
在单因素的基础上，利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。
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