FBN	fresh buckwheat noodles
DBN	dried buckwheat noodles
TBW	tightly bound water
SBW	Softly bound water
FW	free water
T 21	the transverse relaxation time of tightly bound water
T 22	softly bound water
T 23	free water
A21	the proportion of tightly bound water
A 22	softly bound water
A 23	free water
OCT	optimal cooking time
CL	cooking loss
CBR	cooking breakage ratio
MC	moisture content