Table 1. Formula for noodle prepared with added seunggumcho powder
Table 2. Moisture contents and pH of wet noodle added with seunggumcho powder
Table 3. Hunter’s color values of noodle added with seunggumcho powder
Table 4. Cooking properties of cooked noodle added with seunggumcho powder
Table 5. Texture properties of cooked noodle added with seunggumcho powder
Table 6. Contents of total polyphenolic compounds, DPPH radical scavenging activity (RSA), and α-glucosidase inhibitory activities of noodle added with seunggumcho powder
Table 7. Mean sensory preference scores1) of cooked noodle added with various seunggumcho powder (n=50)
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