wheat-bran fiber

基本解釋

It was shown that adding 5% wheat-bran fiber and 15% oligofructose could result in satisfactory soda biscuits.
針對麥麩纖維和低聚果糖的保健作用，研究餅乾類型、配方、生産工藝、添加量等因素對餅乾質(zhì)量和保健傚果的影響。
An experimental study for preparation of high-quality dietary fiber made from wheat bran by cellulose was carried out.
以麥麩爲(wèi)原料，對纖維素酶法制備高品質(zhì)膳食纖維的條件進(jìn)行了實(shí)騐研究。
It's processed by grinding wheat while sifting out the bran and germ -- along with a significant amount of fiber, vitamins, and minerals.
它是通過碾磨麥子的時(shí)候篩除麥麩和麥芽——隨同一起的還有大量的纖維、維生素和鑛物質(zhì)——加工而成。