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. 2018 Oct 18;6(8):2363–2373. doi: 10.1002/fsn3.825

Figure 4.

Figure 4

(a) Storage modulus (G’), loss modulus (G’’), and complex viscosity for sample W (100% wheat flour). (b) Storage modulus (G’), loss modulus (G’’), and complex viscosity for sample Y (75% wheat flour, 25% mango kernel flour). (c) Storage modulus (G’), loss modulus (G’’), and complex viscosity for sample Z (50% wheat flour, 50% mango kernel flour). (d) Storage modulus (G’), loss modulus (G’’), and complex viscosity for 100% mango kernel. NB: η* = Complex viscosity G′ = Storage modulus G′′ = Loss modulus