Skip to main content
. 2022 Aug 21;11(16):2525. doi: 10.3390/foods11162525

Figure 2.

Figure 2

Optimal cooking time according to an instrumental method for the type of pasta assessed. C: control; SLSH: sea lettuce shiitake pasta; NSH: nori shiitake pasta; WSH wakame shiitake pasta. Different letters indicate significant differences (p < 0.05) among the cooking times for each kind of pasta.