Taro soy
The invention relates to a taro soy. The taro soy is mainly produced from the following raw materials: taro, peanut cake, wheat, and wheat bran. The raw materials of the taro soy comprise taro, so the nutritional value of the soy is improved; the taro contains a large amount of proteins, vitamins, a...
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| description | The invention relates to a taro soy. The taro soy is mainly produced from the following raw materials: taro, peanut cake, wheat, and wheat bran. The raw materials of the taro soy comprise taro, so the nutritional value of the soy is improved; the taro contains a large amount of proteins, vitamins, and various mineral matters, and the fluorine content in taro is high, so taro which has the efficacies of appetite stimulation and body fluid supplement, and energy invigoration and kidney nourishment and has effects of decayed tooth prevention and tooth protection is suitable for general humans to eat, and is especially suitable for people with weak bodies to eat. |
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The raw materials of the taro soy comprise taro, so the nutritional value of the soy is improved; the taro contains a large amount of proteins, vitamins, and various mineral matters, and the fluorine content in taro is high, so taro which has the efficacies of appetite stimulation and body fluid supplement, and energy invigoration and kidney nourishment and has effects of decayed tooth prevention and tooth protection is suitable for general humans to eat, and is especially suitable for people with weak bodies to eat.</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2012</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120208&DB=EPODOC&CC=CN&NR=102342483A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120208&DB=EPODOC&CC=CN&NR=102342483A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>XU PEIGUO</creatorcontrib><title>Taro soy</title><description>The invention relates to a taro soy. 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| language | chi ; eng |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Taro soy |
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