摘要
本文主要论述了食物纤维的种类、分离、制备、分析方法、理化特性和生理功能。
This essay is mainly about types of food fibre and cooking methods with an analysis of the resulting food fibre. It also introduces the biological physiological and chemical function of food fibre.
关键词
食物纤维
制备
分析
理化特性
生理功能
food’s fiber
making
analysis
function of physical and chemical
function of biological
