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. 2023 Mar 13;12(6):1210. doi: 10.3390/foods12061210

Figure 1.

Figure 1

Rheological properties of the gel. (AD) indicate the variations of the energy storage modulus (G′), loss modulus (G″), loss tangent (tan δ), dynamic viscosity(η*) with the increase of angular frequencies. GR indicates the Glutinous rice, JR indicates the Japonica rice, and IR indicates the Indica rice.