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The extruding technique makes it possible to strengthen the micronutrient in the rice and solidify it. 擠壓膨化米生産技術(shù)使大米中的微量營養(yǎng)素的強(qiáng)化成爲(wèi)可能，營養(yǎng)素被固化在米粒儅中而不易流失。