In this paper, the methods of orthogonal experiment and fuzzy comprehensive evaluation were used to optimalize the formulation of the bitter buckwheat vermicelli.
本文利用正交试验和模糊综合评价的方法，对苦荞挂面的生产工艺进行了优化。
In this paper, the methods of orthogonal experiment and fuzzy comprehensive evaluation were used to optimalize the formulation of the bitter buckwheat vermicelli.
本文利用正交试验和模糊综合评价的方法，对苦荞挂面的生产工艺进行了优化。
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