Bean curd residue is the main by-product of the soybean processing, and it has good nutritional value.

豆腐渣是大豆加工过程中的主要副产品，具有较高的营养价值。

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The solid state fermentation by adding the apple marc can enormously improve the palatability of bean curd residue, which can be widely used as raw material of health foods.

混合苹果渣的固态发酵极大地改善了膳食纤维的适口性，可以作为健康食品原料广泛使用。

youdao

The solid state fermentation by adding the apple marc can enormously improve the palatability of bean curd residue, which can be widely used as raw material of health foods.

混合苹果渣的固态发酵极大地改善了膳食纤维的适口性，可以作为健康食品原料广泛使用。

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