A new threshold digital signature using the research result about the digital signature with zero knowledge proof was proposed in this paper.

基于目前团体签名的实际需要及数字签名的研究，结合交互式零知识证明的概念，提出了一种新的门限数字签名算法。

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This paper research the technology using rice to replace wheat flour to produce soy sauce and reported the function index determine analysis result of the sauce which rice replace flour.

本文研究了用大米代替面粉生产酱油的工艺并对酿造出的酱油的性能指标测定方法的结果作了报道。

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A follow up study using the actual sales figure proved the effectiveness of the main research result of this paper.

然后通过对其实施效果的跟踪分析，验证了本文的主要研究成果。

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