Table 3. Effect of HAP concentrations on solubility and swelling power in dried noodle at different immersing temperature

		Temperature (°C)
		50	60	70	80
		Solubility (%)	0%1)	1.30±0.11aB	1.24±0.17aB	1.97±0.01abA	1.85±0.25aA
25%	1.66±0.36aA		1.52±0.04aA	1.82±0.21bA	1.99±0.62aA
50%	1.42±0.34aA		1.66±0.68aA	1.54±0.01cA	1.87±0.13aA
75%	1.37±0.05aB		1.68±0.43aAB	2.05±0.06abA	1.87±0.09aAB
100%	1.47±0.24aA		1.40±0.225aA	1.79±0.16bcA	1.83±0.11aA
125%	1.68±0.29aA		1.51±0.53aA	2.14±0.07aA	2.23±0.26aA
Swelling power (%)	0%	2.41±0.12aD	2.80±0.09aC	3.79±0.00bB	4.58±0.18abA
	25%	2.33±0.27aC	2.56±0.01aC	4.07±0.14abB	4.95±0.25aA
	50%	2.46±0.12aC	2.70±0.14aC	4.22±0.13aB	4.94±0.28aA
	75%	2.60±0.00aC	2.61±0.21aC	4.03±0.00abB	4.82±0.07aA
	100%	2.41±0.19aC	2.60±0.15aC	4.01±0.04abB	4.48±0.05abA
	125%	2.50±0.12aB	2.58±0.17aB	3.99±0.19abA	4.22±0.20bA

The percentage of hydrolyzed anchovy products per total salt concentration.
Means with same alphabet in a column on same treatment are not significantly different at p<0.05 using Duncan's multiple range test (n=3).
Means with same alphabet in a row are not significantly different at p<0.05 using Duncan's multiple range test (n=3).