1.
Soybean for soybean industry
GB/T8612-1988豆制食品业用大豆
2.
Bean products, potato, melon kind, legume take food overmuch, produce gas easily and happen bilge gas, want to notice to avoid.
豆制品、土豆、瓜类、豆类等进食过多，易产气而发生胀气，要注重避免。
3.
Soy:Previous studies showed that women who eat soy products such as tofu and soy milk are less likely to develop breast cancer.
大豆：过去的研究显示，常吃豆制品，如豆腐和豆奶的妇女似乎不易患乳腺癌。
4.
Study on the Correlation between Soybean and the Quality of Tofu and Flour Products Made from Bean Dregs
大豆与豆腐品质相关性及豆渣面制品研究
5.
W: It called“ Ma Po Tofu”, means Tofu in spicy meat sauce.
麻婆豆腐，用豆腐和辣肉汁烧制的。
6.
Study on the Extraction, Purification and Refining of Isoflavones from Soybean;
豆粕中大豆异黄酮的提取、纯化与精制
7.
Study on Preparation of High-Purity Soy Isoflavone from Soybean Residue;
由豆粕制备高纯度大豆异黄酮的研究
8.
Study on the yield of tofu made by soymilk fermented with lactic acid bacteria
乳酸菌发酵豆浆制作豆腐得率的研究
9.
Preparation of Fermented and Non-Fermented Soy Milk Yogurt
大豆非发酵型和发酵型酸豆乳的制备
10.
soybean trypsin inhibitor
大豆胰蛋白酶抑制剂
11.
User:For grinding of water-soaked bean,rice and grain to make soybean milk,bean curd,starch,etc.
用途：适用于水浸大豆、大米及杂粮的磨浆，用于制做豆腐、豆皮、淀粉等。
12.
Preparation of Soy-based Yogurt with Different Types of Soy Proteins;
不同类型的大豆蛋白制备大豆酸奶的研究
13.
Synthesis of Crotonic Acid from Oxidating Crotonaldehyde Extracted from the Industrial Waste Liquid;
从工业废液中提取巴豆醛氧化制备巴豆酸
14.
Preparation of Soybean Peptides by Liquid State Fermentation
液体发酵法发酵豆粕制备大豆肽的研究
15.
Study on Preparation of High-DH Soy Peptides by Enzymatic Hydrolysis High-temperature Soybean Meal
酶水解高温豆粕制备高水解度大豆肽的研究
16.
Studies on Fermentation Conditions of Soybean Peptide by Aspergillus Oryzaer Preparation by Solid Fermentation
米曲霉固态发酵豆粕制备大豆肽的研究
17.
These include sufu, which is produced by the fermentation of tofu, a chemically coagulated soybean milk product.
这包括豆腐乳,是由豆腐发酵制成的。豆腐是豆浆经化学凝固而成的产品
18.
Studies on the Preparation of ACE Inhibitory Peptides from SPI by Enzymatic Hydrolysis
具ACE抑制活性的大豆肽的制备及精制研究