Table 2 The effect of liposome coated salt concentrations on water content and water binding capacity of dried noodle

	Water content (%)	WBC2) (%)

Control	6.86±0.17^a	158.16±2.14^a
0.5% LCS1)	6.92±0.30^a	158.32±0.10^a
1.0% LCS	6.77±0.52^a	157.31±3.22^a
1.5% LCS	6.56±0.23^a	157.58±2.50^a
2.0% LCS	6.83±0.41^a	161.53±3.42^a

¹⁾The percentage of liposome coated salt.
²⁾Water binding capacity.
^aSame alphabet in a column are not significantly different at p<0.05 using Duncan's multiple range test.