This paper studies the convenience bran ingredient combination gel properties. The results showed that:The ratio of convenient bran raw materials:rice 50%,wheat starch 25%,sweet potato starch 25%.%研究方便米皮配料组合产品凝胶特性。结果表明：方便米皮原料选择大米粉50%、小麦淀粉25%、红薯淀粉25%的配比。
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