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：精牛肉、红辣椒、盐糖比是影响胡萝卜香辣牛肉酱风味的主要因素；
Through orthogonal experiments, the results showed beef, red chilli and salt-sugar proportion is the major factor that impact spicy and fragrant beef- paste on flavor.
正交试验表明四个因素的主次顺序为：磨球级配、球磨机转速、球磨时间、球料比。
The sequence of the factors was determined by orthogonal experiments: ball gradation, milling rotational speed, ball milling time, and ratio of ball to powder.
应用推荐