steamed bread of corn

美 [stiːmd bred əv kɔːrn]英 [stiːmd bred ɒv kɔːn]

1

The coefficients in determination of phytate in soybean flour , steamed bread of corn and dried bean curd were 2.16 % , 4.92 % and 1.78 % , and recoveries were 103.38 % , 102.81 % and 103 . 41 % respectively .

黄豆粉、窝窝头、豆腐干植酸测得值的变异系数分别为2.16%、4.92%、1.78%，回收率依次为103.38%、102.81%、103.41%。
2

Trial Research of Making Steamed Bread by Addition of Corn Flour

添加玉米粉制作馒头的实验研究