复水率
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ratio of rehydration
复水化比
以上为机器翻译结果，长、整句建议使用 人工翻译 。
Dried Osmunda Japonica Thunb was used as raw material to produce several instant food of different flavors, and the effects of different conditions on rehydration ratio were discussed.
以薇菜干为原料，采用不同的复水条件和不同的调味方法，试制出了几种风味各异的即食性薇菜制品。
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