. 2019 Dec 23;57(5):1926–1935. doi: 10.1007/s13197-019-04228-0

Table 2.

The rate of weight loss of frozen cooked noodles during different freezing process

Sample	Freezing temperature
Sample	− 20 °C	− 30 °C	− 40 °C
Bainong-207	3.31 ± 0.13^a	2.74 ± 0.14^b	2.21 ± 0.15^c
Kaimai-18	3.56 ± 0.12^a	3.14 ± 0.15^b	2.41 ± 0.15^c
Zhongyu-10	3.44 ± 0.15^a	3.17 ± 0.15^a	2.49 ± 0.16^b
Zhoumai-32	3.57 ± 0.22^a	3.14 ± 0.17^b	2.34 ± 0.08^c

The data in table are for M ± SD. The superscripts of lowercase English letters in the same line are different means there is a significant difference in means (P < 0.05)