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. 2015 Jul 19;52(12):7954–7963. doi: 10.1007/s13197-015-1953-6

Fig. 2.

Fig. 2

Experimental data of G´ (filled markers), G´´ (empty markers) and tanδ (dot filled markers) of YM200 (●), WM200 (♦), PM200 (■) and WM500 (▲) maize flour doughs. Lines correspond to Eqs. (5) and (6)