The orthogonality experiment showed that temperature and the content of citric acid effect markedly for extruding the SDF content of extruding oats bran.
正交试验表明，柠檬酸添加量和挤压温度对加工燕麦麸的SDF含量有显著影响。
The orthogonality experiment showed that temperature and the content of citric acid effect markedly for extruding the SDF content of extruding oats bran.
正交试验表明，柠檬酸添加量和挤压温度对加工燕麦麸的SDF含量有显著影响。
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