Research Article
Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean
Figure 2
Images of uncooked noodles (a) and cooked noodles (b). 1)Noodle-10: noodles added with 10% psyllium husk. 2)Noodle-25: noodles added with 25% psyllium husk. 3)Noodle-40: noodles added with 40% psyllium husk.
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