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。
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.
结论：我们建立的颅底骨缺损硬脑膜膨出量评估公式，可以用来预测硬脑膜及其替代物膨出量的动态变化。