Soybean oligosaccharide (SBOS) is one of non-digestible oligosaccharides.
大豆低聚糖(SBOS)是一种功能性低聚糖。
The preparation of the soybean oligosaccharide produced from soybean cake was studied.
研究从脱脂豆粕中提取大豆低聚糖的制备工艺。
The physical and chemical properties, production process and physiological functions of soybean oligosaccharide are introduced, and its use in the food industry described.
介绍了大豆低聚糖的物理化学特性、生产工艺流程、生理功能，并阐述了其在食品工业中的应用。
According to the mainly process characteristic of soybean oligosaccharide, an odd factor test is adopt to study the application of soybean oligosaccharide in sour soybean milk.
根据大豆低聚糖的主要加工特性，采用单因素试验设计研究大豆低聚糖在酸豆奶中的应用。
According to the mainly process characteristic of soybean oligosaccharide, an odd factor test is adopt to study the application of soybean oligosaccharide in sour soybean milk.
根据大豆低聚糖的主要加工特性，采用单因素试验设计研究大豆低聚糖在酸豆奶中的应用。
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