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. 2020 Aug 6;9(8):1073. doi: 10.3390/foods9081073

Figure 1.

Figure 1

Principal component analysis (PCA) score (A); loadings plot (B); rheological and texture properties of 5% native starch pastes. Explanatory notes: GT—gelatinization temperature; FV—final viscosity; BD—breakdown; SB—setback; CI—consistency index; FI—flow behaviour index; TX—thixotropy; HA—hardness; AD—adhesiveness; CO—cohesiveness; SP—springiness; GU—gumminess.