Poly ( methyl methacrylate) branched chain in MG molecule structure was destroyed when thermal and oxygenous aging.

Rheological Characteristics of Branched Polymer Melts

支化聚合物的熔体流变特性

RBZ Molecular Theory of Entangled Network of Star Branched Polymer

星形支化聚合物缠结网络的RBZ分子理论

Application of the Slippage Function to Star-type Branched Polymer Solutions

滑动函数应用于星形支化聚合物溶液

Concentration-dependence of Solution Viscosity of Branched Polymer

支化高分子稀溶液粘度的浓度依赖性

A Kinetic Analysis of Coupling Reaction Generating Star Branched Polymer

星形偶联反应的动力学分析

Design and Synthesis of Photo-sensitive Amphiphilic Block Copolymer and Branched Polymer

光响应型双亲嵌段共聚物和支化聚合物的设计合成

Advances in Research on Highly Branched Polymer

高度支化聚合物的应用研究

The more healthful stuff is whole wheat, which includes the outer bran and the wheat germ inside, good sources of nutrients and fiber.

更为健康的产品是全麦面包，这种面包中包含粗麸皮和小麦胚，这些都是营养元素和纤维的上好来源。

For the last several years, Chicago attorney Karl Anderson, 52, has been eating high-fiber, low-sugar oatmeal and raisin bran for breakfast, often with a banana.

在过去几年中，芝加哥52岁的律师卡尔·安德森早餐一直在吃高纤维、低糖份的燕麦和葡萄干加麦麸，并经常加上一个香蕉。

Eighteen 7-day-old goslings were randomly allotted to the control group and the enzyme-treated group. The diet contained 45% barley bran.

18只7日龄的杂交雏鹅，随机分成试验和对照两组，饲以大麦基础日粮，试验组日粮中添加0.1%的Biokyowa酶制剂。

Analysis of Fatty Acid Composition of Hulless Barley Bran Oil and its Effect on Lipid Metabolism in Hyperlipidemia Rats

青稞麸皮油脂肪酸成分分析及其对高血脂症大鼠脂质代谢的影响

Study on Microwave Extraction of Dietary Fiber in Hull-less Barley Bran

青稞膳食纤维微波法提取工艺的研究

The application of high fiber softened wheat bran powder in bread manufacture

高纤维软化麦麸粉在面包中的应用

The processing of rice bran nutritional bread

米糠营养面包的研制

Application of Diet Fibre from Wheat Bran in Bread

麦麸膳食纤维在面包中的应用研究

Study on the Application of Stabilized Rice Bran in Bread

稳定化米糠在面包中的应用研究

Physical Property Analysis and Sensory Fuzzy Comprehensive Evaluation of Rice Bran Bread

米糠面包的物性分析及其感官质量的模糊综合评判

Water soluble and water insoluble pentosan fractions were prepared from wheat bran and wheat flour separately. Different pentosan fractions were added into wheat flour in ratio of 0.5% for the influence comparison on dough properties and bread-making quality.

从小麦麸皮和面粉中分别制备水溶和水不溶戊聚糖，将其以0.5%的比例添加到面粉中，以研究其对面团特性及面包烘焙品质的影响。

On Manufacture of Foods by Processing Wheat Bran& Bran Flour and Aleurone Layer Flour

小麦麸皮加工成食品的探讨&麸皮面粉、糊粉层面粉

By adding different proportions of food fiber from wheat bran into flour, the effects on the cooking quality of noodles were analyzed.

通过添加不同比例的麦麸膳食纤维于面粉中，分析其对面条烹煮品质特性的影响。