本文研究了降低糖油用量强化多功能大豆膳食纤维粉对桃酥质量的影响。
This paper discusses the effect reducing sugar and oil or fat content and increasing multifunctional dietary fiber flour of the soybean on the walnut short pastry quality.
本文选择多功能大豆纤维（MSF）、小麦纤维、纤维素、果胶和瓜儿胶等5种膳食纤维，对其影响小鼠葡萄糖耐量结果作了比较与分析。
The different effects of 5 kinds of dietary fibers, including multifunctional soybean fiber ( MSF) , wheat fiber, cellulose, pectin and guar gum on glucose tolerance in rats were compared.
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