1.
The agency says it is also testing all shipments of wheat gluten from China.
他们说也正在对所有来自中国进口的麦麸质进行测试。
2.
Preparation and Properties of Wheat Gluten/Needle-Like Silicate Nanocomposites
小麦麸质-针形硅酸盐纳米复合材料的制备与性能
3.
Brain Fuel contains no: yeast, salt, sugar, gluten, dairy, starch, soy, animal products, artificial preservatives or coloring.
脑活素不含：酵母、食盐、糖、麸质、奶油、淀粉、豆类、动物产品、人工防腐剂、色素。
4.
EFFECTS OF THERMAL PROCESSING ON CONTENTS AND ACTIVITIES OF ANTIOXIDANT COMPOUNDS
烘烤对燕麦麸抗氧化物质含量及活性的影响
5.
Effect of Adding Wheat Bran Dietary Fiber on the Quality of Bread and steamed Bread
麦麸膳食纤维添加对面包和馒头品质影响
6.
Different Method of Separating Protein in Wheat Bran
不同方法分离小麦麸皮中蛋白质的研究
7.
Effects of Wheat Bran-based Fat Substitute on the Quality of Fat-reduced Ice Cream
小麦麸脂肪替代品对低脂冰淇淋品质的影响
8.
Study on preparation and properties of wheat bean fat substitute
小麦麸皮脂肪替代品制备及其性质研究
9.
Study on Preparation of High-quality Wheat Bran Dietary Fiber and Their Monosaccharide Compositions and Properties
高品质麦麸膳食纤维的制备及其单糖组成与性质的研究
10.
But why should extra glutamines in a protein cause disease?
问题是，为什麽蛋白质里有太多的麸醯胺酸会造成疾病呢？
11.
A mixture of ground grain and nutrients fed to livestock and fowl.
麦麸由谷糠和营养物质调成的混合物，用以饲养牲畜和家禽
12.
Study on Extraction Technology and HPLC-MS Fingerprint of Total Flavonoids in Tartary Buck Wheat Bran;
苦荞麸皮总黄酮提取工艺及高效液相色谱—质谱指纹图谱研究
13.
A study on influences of oat bran to rheological property and bread quality
燕麦麸皮对面团流变学特性和面包品质的影响研究
14.
Effects of Ultrafine Comminution and Freeze-grinding on Physico-chemical Properties of Dietary Fiber Prepared from Wheat Bran
超微及冷冻粉碎对麦麸膳食纤维理化性质的影响
15.
Analysis of Fatty Acid Composition of Hulless Barley Bran Oil and its Effect on Lipid Metabolism in Hyperlipidemia Rats
青稞麸皮油脂肪酸成分分析及其对高血脂症大鼠脂质代谢的影响
16.
Effects of Organic Compound Fertilizer of Monosodium Glutamate on Yield,Quality and Nutrient Accumulation of Potato
麸酸型有机复混肥对马铃薯产量、品质及养分累积吸收的影响
17.
The Effect of Wheat Bran Fiber on Rheological Properties of Wheat Dough and Quality of Northern-Style Chinese Steamed Bread
麦麸膳食纤维对面团流变学特性及馒头品质的影响
18.
A Study on the Conditions for Preparation of High-quality Dietary Fiber from Wheat Bran by Cellulase
纤维素酶法制备高品质麦麸膳食纤维条件的研究