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1·The mixed fermentation of sauce with soy and soybean residue was studied.

本文研究了大豆、豆粕混合料进行酿造酱油的工艺。

2·The problem of producing flavorful polypeptides from soybean residue was discussed in this research.

本论文主要研究了以大豆废渣为原料制备风味良好的大豆多肽的问题。

3·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。

4·Study on the technologies and some enzyme property of Natto-kinase produced from the solid fermentation of soybean residue was conducted.

研究纳豆菌固体发酵产纳豆激酶的工艺及其部分酶学性质。

5·The biscuit which was nutritious and had much dietary fiber was made by soybean residue and millet powder. The best formula were obtained by experiment.

用豆渣，小米制成一种富含纤维、味道独特的营养饼干，通过单因素和多因素试验得出最佳产品配方。

6·This article mainly introduced the resource situation, the health care value and the research status in microorganism fermented food of the soybean residue.

本文主要介绍了豆渣的资源状况、营养保健价值及微生物发酵豆渣食品方面的研究开发现状。

7·The solid fermentation conditions of Boletus edulis through soybean residue were studied. The results showed that Boletus edulis mycelium can grow well in the bean residue.

以豆渣为基料通过固态发酵培养美味牛肝菌，对其菌丝体适宜发酵条件进行了优化。

8·Soybean residue is the mainly byproduct in the processing of soybean, it contains plenty of dietary fiber, protein and calcium, so it is a new type health care food resource.

豆渣是豆腐、腐竹、豆奶等大豆制品加工中的主要副产物，富含膳食纤维、蛋白质、钙等营养元素，是一种新型保健食品资源。

9·The soybean dietary fiber has good health function. In this paper, the technological processing for dietary fiber from soybean residue was introduced, and its use in food industries were summarized.

大豆膳食纤维是一种具有优良保健作用的生理活性物质，本文研究综述了利用豆制品副产物豆渣生产大豆膳食纤维的制备方法及其在食品工业中的应用前景。

10·And the inhibition to the seedling growth of soybean treated by the aqueous extract from aerial part of Vetiver and A. fruticosa was weakened with the residue time increasing.

而香根草和紫穗槐地上部分浸提液抑制大豆生长的现象随着残留时间的增减逐渐得到缓解。