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- W2359890069 abstract "At present time,the research and development of bean curd residue in our country is still in the initial stage,the relevant dates show that bean curd residue have much richer dietary fiber,protein and isoflavones,so it is a very good health care material.This article explores the bean curd residue as the main raw materials with high dietary fiber biscuit development, confirming its formulation is oil content is 1.6 g,egg content is 1.8 g,xylitol content is 1 g,bean curd residue content is 2 g,the yam flour content is 0.3 g,pectin content is 0.062 5 g,beta-carotene content is 0.002 g,water content is 4 mL, flour content is 1 g,and the biscuits are physicochemical indexes." @default.
- W2359890069 created "2016-06-24" @default.
- W2359890069 creator A5050156119 @default.
- W2359890069 date "2013-01-01" @default.
- W2359890069 modified "2023-09-25" @default.
- W2359890069 title "Development of Bean Curd Residue Biscuit with High Dietary Fiber" @default.
- W2359890069 hasPublicationYear "2013" @default.
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