Fig. 5: pH changes of different types of noodles during storage.

Results are presented as mean ± standard deviation (n = 3) values. a pH changes of HC-Na0, HC-Na10, SC-Na0, SC-Na10 and YAN during storage at 4 ℃. b pH changes of HC-Na0, HC-Na10, SC-Na0, SC-Na10 and YAN during storage at 25 ℃.