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。
Objective To determine the content of fat in the dairy products by the reducing heavy law.
目的以减重法测定乳制品中的脂肪含量。
Sink-limiting or source-reducing treatments caused the increase of fat content in horizontal-leaf type, and invariability or decreasing slightly in upright-leaf type.
减源限库处理导致平展型玉米子粒的脂肪含量增加，而紧凑型品种保持不变或略有降低；
Sink-limiting or source-reducing treatments caused the increase of fat content in horizontal-leaf type, and invariability or decreasing slightly in upright-leaf type.
减源限库处理导致平展型玉米子粒的脂肪含量增加，而紧凑型品种保持不变或略有降低；
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