the effect on the quality of soybean sprout in freeze-drying condition caused by several kinds of different pretreatment was studied.
主要研究了几种不同的预处理对黄豆芽冻干产品品质的影响。
the optimum technological conditions and optimal formula of a milk beverage imitating the flavour of coffee made from cassia seed, skimmed milk powder, soybean sprout and wheat were studied.
研究了用决明子、脱脂奶粉、大豆芽、小麦等加工咖啡味乳饮料的最佳组合及加工的最适工艺条件。
the various chemical forms of iron in soybean sprout were quantitatively determined.
对发芽大豆中铁的不同化学状态进行了定量分析。
the paper offers a new way to get organic selenium nutrient by cultivating high-selenium soybean sprout and probes into the optimum growing condition of this kind of soybean sprout.
提出了一种新的有机硒营养强化剂──富硒豆芽,并对其生产方法进行了研究。
this paper researched the content of main nutrition of the soybean sprout and the mungbean sprout, the result indicated that the soybean sprout has higher nutritional value.
本文以绿豆芽和黄豆芽为研究对象,比较了两者所含主要营养成分的含量高低。
with the method, soybeans, soy flour, miso, soy molasses, bean curd, bean curd sticks, fresh horsebean, soybean sprout were determined, the results were favorable.