Table 1. Formulation of noodles with HAP

	Flour (g)	Water (mL)	NaCl (g)	HAP (g)
Control	100	45	2
25%1)	100	45	1.997	0.5
50%	100	45	1.993	1
75%	100	45	1.990	1.5
100%	100	45	1.986	2
125%	100	45	1.983	2.5

The percentage of hydrolyzed anchovy products per total salt concentration.