The modified soybean oligosaccharides don t have flatulent phenomenon.
试验结果表明：改性大豆低聚糖无胀气现象；
This paper was studied on the rheology characteristics and baking quality of the bread dough added modified soybean residue fiber (MSF).
利用改性豆渣纤维粉添加于面包中，进行了面团流变特性和烘焙品质的研究。
An experimental study on the soybean hull modification and the process of treating water with the modified soybean hull was carried out.
对大豆皮的改性方法及其处理水的过程进行了实验研究。
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