1.
The Effect of Triticale Dietary Fiber on Dough Farinographic Properties
黑小麦膳食纤维对面团粉质特性的影响研究
2.
Study on the Modification and Application of Wheat Bran Dietary Fibre;
小麦麸皮膳食纤维的改性及应用研究
3.
Study on technology of extracting dietary fiber from wheat bran by enzymatic method
酶法提取小麦麸皮膳食纤维工艺研究
4.
Study on the Treatment of the Wastewater of Dietary Fiber from Small Wheat Bran with Membrane Separation Technology;
膜分离技术处理小麦麸膳食纤维废水的研究
5.
Study on the Decoloration and Micronization of Wheat Bran Dietary Fibre;
小麦麸皮膳食纤维的脱色及超微粉碎加工
6.
Study on the Submicron Wheat Bran Insoluble Dietary Fiber
亚微米级小麦麸皮不溶性膳食纤维的研究
7.
Study on Insoluble Dietary Fibre from Oat Residue Adsorption to NO_2~-
燕麦渣中的不溶性膳食纤维对NO2-吸附作用研究
8.
Determination of Dietary Fibers in Different Kinds of Oat and Buckwheat
不同种类燕麦和苦荞中的膳食纤维测定
9.
DETERMINATION OF TOTAL SOLUBLE AND INSOLUBLE DIETARY FIBER ON BUCKWHEAT OF VARIETY ORGANS BY ENZYMATIC-GRAVIMETRIC METHOD
苦荞麦不同器官的膳食纤维含量和种类分析
10.
Fermentation using Agaricus blazei on wheat bran medium for producing dietary fiber
姬松茸固体发酵制备麦麸膳食纤维的技术效果
11.
Development and nutritional evaluation of sausages enriched with wheat bran dietary fiber
麦麸膳食纤维火腿肠的研制与营养价值评价
12.
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
13.
Comparative Study on Different Methods of Wheat Bran Dietary Fiber Yield
不同方法提取麦麸膳食纤维的比较研究
14.
Rheological Properties of Water-Soluble Dietary Fiber of Wheat Bran Extracted under Acidic Condition
麦麸水溶性膳食纤维流变学特性的研究
15.
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
16.
Effects of Dietary Fiber in Oat Bran on Blood Glucose and Blood Lipid in Experimental Type-2 Diabetes Mellitus Rats;
雀麦膳食纤维对2型糖尿病模型大鼠血糖、血脂影响的研究
17.
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
18.
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