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. 2020 Jun 7;9(6):755. doi: 10.3390/foods9060755

Figure 2.

Figure 2

Viscoelasticity (storage modulus, G’, and loss modulus, G’’) of faba bean starch-free and starch-hydrolysate-containing yogurt analogues measured by frequency-sweep oscillation. Each point represents the average value of triplicate measurements with standard deviations.