The physicochemical properties of Yangmai 16 flour such as gluten content, sedimentation value and falling number were investigated after GM and CSL-SSL were added to the flour.
结果表明，单甘酯和硬脂酰乳酸钙钠对扬麦16面粉的面筋品质有较明显的影响，而对沉降值和降落值较小。
2
In treatment group, the patients' number and degree of arthroncus, the number and degree of arthralgia, time of morning ankylosis and erythrocyte sedimentation were remarkably alleviated (P< 0.01);