as presented in Fig. 5b. FW in HP noodles was largely reduced from 24.1% (control) to 21.0% as the effect of vacuum mixing, suggesting a stronger interaction of solids and water molecules at a structural level induced by vacuum mixing.
as presented in Fig. 5b.FW in HP noodles was largely reduced from 24.1% (control) to21.0% as the effect of vacuum mixing, suggesting a stronger interactionof solids and water molecules at a structural level inducedby vacuum mixing.