Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean

Table 3

Operating conditions of HPLC.

	Conditions
Instrument	Shimadzu Corporation LC-2030C
Column	YMC-pack ODS-AM-303 (5 μm, 12 nm, I.D.)
Oven temperature	30°C
Mobile phase	Time (min)	Gradient condition
		0.1% acetic acid in water	0.1% acetic acid in acetonitrile
	0	85	15
	50	70	30
	60	70	30
	65	0	100
	75	85	15
	85	85	15
Flow rate	0.1 mL/min
Infection volume	20 μL
Detector	UV-vis (254 nm)