大豆水溶性蛋白含量总体上较高，基本适合豆制食品加工业的需要。
The soluble protein content of soybean was so high on the whole that it can meet the demand of soybean food processing industry.
以芝麻、大豆为主要原料制各的植物蛋白营养乳，克服了纯芝麻乳水溶性差的难题及纯豆奶风味较差的缺陷。
The vegetable protein milk made from sesame and soybean has the advantage of being miscible with water over the sesame milk.
论文选取了12种不同的大豆品种，研究了大豆中粗蛋白、水溶性蛋白对豆腐品质的影响。
The effects of crud protein and water-soluble protein in 12 different varieties soybean on the yield and quality of tofu were studied in the paper.
应用推荐