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. 2024 Oct 14;24:101900. doi: 10.1016/j.fochx.2024.101900

Table 5.

Cooking characteristics of control and mushroom-incorporated noodles.

Cooking characteristics Control (L1) L3(4 %)
Cooking time (min) 6.23 ± 0.06⁎⁎ 4.70 ± 0.04
Water absorption (%) 109.17 ± 0.37 116.18 ± 0.17⁎⁎

Results are expressed as means (n = 3) ± standard deviation. The sign *, and **, denote significantly differences within a row (p ≤ 0.05).