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. 2020 Aug 5;9(8):1064. doi: 10.3390/foods9081064

Figure 2.

Figure 2

Mechanical spectra of the control and the lupin-enriched doughs prepared with five different flours: (a) rice and spelt; (b) oat and kamut; and (c) buckwheat. Solid symbols represent G’ (elastic modulus) and the dotted symbols represent G” (viscous modulus).