The rice bran proteins and fibre dregs extracted from the defatted rice bran achieved a fairly good result when used as protein intensifier and cellulose intensifier in bakery foods.
本文探讨了从脱脂米糠中所制取的米糠蛋白及纤维质残渣，作为蛋白强化剂及纤维素强化剂应用于烘焙食品中，效果比较理想。
The rice bran proteins and fibre dregs extracted from the defatted rice bran achieved a fairly good result when used as protein intensifier and cellulose intensifier in bakery foods.
本文探讨了从脱脂米糠中所制取的米糠蛋白及纤维质残渣，作为蛋白强化剂及纤维素强化剂应用于烘焙食品中，效果比较理想。
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