Table 2.
The effect of HAP concentrations on water content and water binding capacity of dried noodle

	Water content (%)	WBC2) (%)
Control	7.32±0.41a	162.15±0.26a
25%1)	7.50±0.96a	159.09±0.40bc
50%	7.60±0.88a	156.92±1.49c
75%	7.68±0.89a	159.36±0.12b
100%	7.13±0.77a	158.24±1.11bc
125%	8.29±0.29a	161.86±0.95a

The percentage of hydrolyzed anchovy products per total salt concentration.
Water binding capacity
Same alphabet in a column are not significantly different at p<0.05 using Duncan’s multiple range test.