| 摘要 |
Processing dietary fibre into flavoured tablets containing 30 to 60% by weight of fibre, 10 to 40% by weight of milk powder, 10 to 30% by weight of sugar, 5 to 20% by weight of starch, 0.4 to 0.5% by weight of magnesium stearate, 0.2 to 1.5% by weight of citric acid, 1.9 to 3.0% by weight of ascorbic acid and 0.01 to 2.0% by weight of flavouring.
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