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

1、

Rheological Characteristics of Branched Polymer Melts

支化聚合物的熔体流变特性

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2、

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

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3、

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

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4、

Concentration-dependence of Solution Viscosity of Branched Polymer

支化高分子稀溶液粘度的浓度依赖性

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5、

A Kinetic Analysis of Coupling Reaction Generating Star Branched Polymer

星形偶联反应的动力学分析

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6、

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

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7、

Advances in Research on Highly Branched Polymer

高度支化聚合物的应用研究

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8、

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。

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9、

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。

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10、

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。

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11、

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

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12、

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

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13、

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

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14、

The processing of rice bran nutritional bread

米糠营养面包的研制

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15、

Application of Diet Fibre from Wheat Bran in Bread

麦麸膳食纤维在面包中的应用研究

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16、

Study on the Application of Stabilized Rice Bran in Bread

稳定化米糠在面包中的应用研究

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17、

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

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18、

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。

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19、

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

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20、

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。

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