A Kinetic Analysis of Coupling Reaction Generating Star Branched Polymer

Design and Synthesis of Photo-sensitive Amphiphilic Block Copolymer and Branched Polymer

光响应型双亲嵌段共聚物和支化聚合物的设计合成

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Advances in Research on Highly Branched Polymer

高度支化聚合物的应用研究

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The more healthful stuff is whole wheat, which includes the outer bran and the wheat germ inside, good sources of nutrients and fiber.

更为健康的产品是全麦面包，这种面包中包含粗麸皮和小麦胚，这些都是营养元素和纤维的上好来源。

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For the last several years, Chicago attorney Karl Anderson, 52, has been eating high-fiber, low-sugar oatmeal and raisin bran for breakfast, often with a banana.

在过去几年中，芝加哥52岁的律师卡尔·安德森早餐一直在吃高纤维、低糖份的燕麦和葡萄干加麦麸，并经常加上一个香蕉。

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Eighteen 7-day-old goslings were randomly allotted to the control group and the enzyme-treated group. The diet contained 45% barley bran.

18只7日龄的杂交雏鹅，随机分成试验和对照两组，饲以大麦基础日粮，试验组日粮中添加0.1%的Biokyowa酶制剂。

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Analysis of Fatty Acid Composition of Hulless Barley Bran Oil and its Effect on Lipid Metabolism in Hyperlipidemia Rats

青稞麸皮油脂肪酸成分分析及其对高血脂症大鼠脂质代谢的影响

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Study on Microwave Extraction of Dietary Fiber in Hull-less Barley Bran

青稞膳食纤维微波法提取工艺的研究

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The application of high fiber softened wheat bran powder in bread manufacture

高纤维软化麦麸粉在面包中的应用

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The processing of rice bran nutritional bread

米糠营养面包的研制

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Application of Diet Fibre from Wheat Bran in Bread

麦麸膳食纤维在面包中的应用研究

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Study on the Application of Stabilized Rice Bran in Bread

稳定化米糠在面包中的应用研究

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Physical Property Analysis and Sensory Fuzzy Comprehensive Evaluation of Rice Bran Bread

米糠面包的物性分析及其感官质量的模糊综合评判

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Water soluble and water insoluble pentosan fractions were prepared from wheat bran and wheat flour separately. Different pentosan fractions were added into wheat flour in ratio of 0.5% for the influence comparison on dough properties and bread-making quality.

从小麦麸皮和面粉中分别制备水溶和水不溶戊聚糖，将其以0.5%的比例添加到面粉中，以研究其对面团特性及面包烘焙品质的影响。

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On Manufacture of Foods by Processing Wheat Bran& Bran Flour and Aleurone Layer Flour

小麦麸皮加工成食品的探讨&麸皮面粉、糊粉层面粉

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By adding different proportions of food fiber from wheat bran into flour, the effects on the cooking quality of noodles were analyzed.

通过添加不同比例的麦麸膳食纤维于面粉中，分析其对面条烹煮品质特性的影响。

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Coarsely ground wheat mixed with bran. Flour is made from wheat in a mill.

粗面粉混有麸子的粗制面粉面粉是在面粉厂用麦子磨成的。

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The experimental results indicated that grain powder and water had strong regulating functions of chemical compositions& physical properties of fermented grains and bran flour had strong regulating functions of physical properties of fermented grains.

实验结果表明，粮粉和水对粮糟的物理特性和化学组分具有较强的调节作用；糠对粮糟的物理特性有很强的调节能力。

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The technology and equipment for manufacture of bran flour that can be used as a component of low carbon bran were discussed.

探讨了可作为低碳面粉组合的麸皮面粉的制作工艺、设备。

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The fermentation of lactic acid by rye bran flour was studied here.

最后，论文对黑麦麸皮生粉乳酸发酵进行了研究。

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With the removal of chaff, coarse rice bran and fine rice bran in the processing, the content of arsenic decreased by 16.51%, 12.41% and 10.26%, respectively.

在稻谷去颖壳、粗米糠和精米糠的过程中，可分别去除As16.51%、12.41%和10.26%。

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