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2.Chinese water chestnut
荸荠收藏指正
3.Water Chestnut germinates and grows again.
冬天枯萎了的马蹄都再次萌芽生长。收藏指正
4.Technique of Prossing of Water Chestnut Can
荸荠罐头加工技术收藏指正
5.small genus of Eurasian aquatic perennial herbs: water chestnut.
在欧亚水栖多年生的小属；水栗子。收藏指正
6.water chestnut whose spiny fruit has two rather than 4 prongs.
菱角的一种，其带刺的果实具有两个而不是四个叉。收藏指正
7.Medium pH Change and Browning during Chinese Water Chestnut ?In Vitro? Culture
荸荠离体培养过程中培养基pH的变化和培养基的褐化(英文)收藏指正
8.Study on the extraction and stability of brown pigment in water chestnut peel
荸荠皮棕色素的提取及稳定性研究收藏指正
9.Ingredients ：250g Water chestnuts, 120g Water chestnut powder, 20g Custard powder, 2tbsp Coconut milk, 300g Sugar, 2tbsp Oil.
材料：马蹄250克、马蹄粉120克、吉士粉20克、椰子汁2汤匙、白砂糖300克、生油2汤匙。收藏指正
10.The experimental results showed that the best proportion is water chestnut juice(50%), sugar(6%), milk powder(4%), SE(0 25%), CMC(0 15%) and citric acid(0 1%).
实验结果表明 ,最佳配比为 :马蹄汁 5 0 %、糖 6 %、奶粉 4 %、蔗糖酯 0 2 5 % ,羧甲基纤维素钠 0 15 % ,柠檬酸 0 1% .收藏指正
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