From the study for moisture in the dry pasta products (table 3) showed that its moisture content of dry pasta are significantly different statistical. (P<0.05)
The study analyzed the amount of moisture in the product line of dry pasta (Table 3) showed that the moisture content of the line of dry pasta are significantly different statistically (P <0.05).
The analysis of moisture in the product of dry pasta (as shown on table 3), it was found that the quantity of moisture content of dried pasta lines are significantly different. (P < 0.05).