By means of different kinds of Calcium dosage to strengthen flour and make a baking experiment, the analyst result was gained. 选用不同种类的钙剂，对面粉进行强化，再对粉样进行分析，用标准配方和方法作烘焙试验。
We discussed the influence of calcium fortifier, stabilizer and poly-phosphoric acid sodium on the stability of high calcium fluid milk. 研究了不同的钙剂及用量和不同的稳定剂对中性高钙奶稳定性的影响。
