1.
Study on the Characteristics of Lipoxygenase-null Soybean and Soymilk Process Technics;
脂肪氧合酶缺失型大豆加工特性及其豆奶加工工艺研究
2.
Screening of Soybean Varieties Lacking Subunits and the Effect of β-Subunit on Properties of Soybean Products;
亚基缺失特异大豆品种的筛选及β亚基对大豆加工特性的影响
3.
INVESTIGATION AND ANALYSIS OF DEOXYNIVALNOL IN SOYBEAN DERIVED FOODS ON POLLUTION LEVEL;
大豆加工食品中呕吐毒素污染水平调查与分析
4.
Competitive Power and the Strategy of Soybean Processing Industry in Heilongjiang Province;
黑龙江省大豆加工业的竞争潜力与策略
5.
Study on Chinese Soybean Varieties for Special-use and Its Suitability on Processing
中国大豆加工专用品种的筛选及适用性研究
6.
Studies on Photosynthetic Bacteria/Yeast Treatment of Soybean Wastewater
光合细菌/酵母菌处理大豆加工废水的研究
7.
Comprehensive profit evaluation of processing soybean from Brazil and United States
加工巴西大豆和美国大豆的综合效益评估
8.
Study on Processing Technology of Cheese Blending Soy Bean and Chicken Meat Protein
大豆鸡肉蛋白混合干酪加工工艺研究
9.
Adaptability of Different Soybean Varieties to Bei-Tofu Processing;
不同大豆品种的北豆腐加工适应性研究
10.
A Study on the Optimum Blanching Time in Quick-frozen Processing for Vegetable Soybean Tongdou-5
通豆5号鲜食大豆速冻加工适宜烫漂时间研究
11.
Taking soybean as raw material to produce soybean separation protein,soybean isoflavone,slybean protein fiber etc.products elaborately adn profoundly processed projects.
以大豆为原料生产大豆分离蛋白、大豆异黄酮、大豆蛋白纤维等产品的精深加工项目。
12.
Soybeans are handled differently from cereal grains.
大豆的加工处理与谷类的加工处理不同。
13.
Brazil began importing soybeans to process at home.
巴西开始进口大豆在国内加工。
14.
Studies on the Structure, Properties and Dyeing and Finishing Process of Soybean Fiber;
大豆纤维的结构性能与染整加工研究
15.
Study of Applicability on Extrusion Texturization Processing of Soybean Varieties
大豆品种挤压组织化加工适用性研究
16.
Research on the Development Countermeasures of Soybean Food Processing Industry in Heilongjiang Province
黑龙江大豆食品加工业发展对策研究
17.
Constructing the standardization system framework of production and processing to promote the development of soybean industry
构建中国大豆生产和加工标准体系框架促进大豆产业健康成长
18.
Processing technique of Compound Protein drink of Lotus, Soybean and peanut
花生、大豆、莲子复合蛋白饮料的加工工艺