Fig. 1: Digital microscope images of noodle samples at 100× magnification consisting of raw and cooked HC, SC, and YAN noodles. | npj Science of Food

Fig. 1: Digital microscope images of noodle samples at 100× magnification consisting of raw and cooked HC, SC, and YAN noodles.

From: Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles

Fig. 1: Digital microscope images of noodle samples at 100× magnification consisting of raw and cooked HC, SC, and YAN noodles.

Scale bar = 1 mm. a Raw HC-Na0, b cooked HC-Na0, c raw HC-Na10, d cooked HC-Na10, e raw HC-Na30, f cooked HC-Na30, g raw SC-Na0, h cooked SC-Na0, i raw SC-Na10, j cooked SC-Na10, k raw SC-Na30, l cooked SC-Na30, m raw YAN, n cooked YAN.

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