The influences of cooking time, soaking time and water quantity on the quality of barley tea were studied.
研究了焙炒时间、浸泡时间、浸泡水量对大麦茶品质的影响。
This article investigated the effect of setting time, the temperature of soaking water, soaking time on fresh noodle hardness, firmness, and extensibility.
研究了面条静置时间、 冷却浸泡水温度、冷却浸泡时间等因素对面条质构特性测定结果的影响。
Methods: Soaking time, extraction time and the amount of water added were studied by the orthogonal test with the volatile oil's volume.
方法：采用正交实验法，以提油量为指标，对浸泡时间、提取时间、加水量三种因素进行了研究。
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