The component and acidolysis condition of soybean hulls were primarily studied.
对大豆皮的成分、酸水解条件进行了初步研究。
The steamed bread improvement effect by the dietary fiber from soybean hulls is better than by the baking soybean flour.
且大豆豆皮膳食纤维较低温脱脂豆粉改良效果好。
The technology of microcrystalline cellulose from soybean hulls was obtained by a lot of experiments made in LABS in this paper. Acidolysis of soybean hulls was the main preparation method.
探讨了在实验室条件下，采用酸水解法处理豆皮制备食用微晶纤维素的工艺条件。
The technology of microcrystalline cellulose from soybean hulls was obtained by a lot of experiments made in LABS in this paper. Acidolysis of soybean hulls was the main preparation method.
探讨了在实验室条件下，采用酸水解法处理豆皮制备食用微晶纤维素的工艺条件。
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