Official websites use .gov
A
.gov website belongs to an official
government organization in the United States.
Secure .gov websites use HTTPS
A lock (
) or https:// means you've safely
connected to the .gov website. Share sensitive
information only on official, secure websites.
The relation of cooking time and gelatinization temperature of frozen cooked noodle
| Hydrophilic colloid | Cooking time | Gelatinization temperature | |
|---|---|---|---|
| Sodium polyacrylate | Gelatinization temperature | 0.816a | 1 |
| Cooking time | 1 | 0.816* | |
| Sodium alginate | Gelatinization temperature | 0.913a | 1 |
| Cooking time | 1 | 0.913* | |
| Xanthan gum | Gelatinization temperature | 0.875a | 1 |
| Cooking time | 1 | 0.875* | |
aMean correlated significantly at the 0.05 level
