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. 2019 Aug 26;33(7):1180–1190. doi: 10.5713/ajas.19.0215

Figure 1.

Figure 1

Changes in dynamic storage modulus (G′) (A) and loss modulus (G″) (B) during heating from 25°C to 80°C for pork batters with various amounts of bamboo shoot dietary fiber. BSDF, bamboo shoot dietary fiber; C, Without BSDF; T1, 1% BSDF; T2, 2% BSDF; T3, 3% BSDF; T4, 4% BSDF.