Figure 1. Effect of heating temperature on rheological properties of MP and MP-FS mixtures

From

Effect of Rice–based Fat Substitute on Gelation of Myofibrillar Proteins

Yuling Yang, Yuan You, Xiaobei Peng, Yinji Chen, Yun Ma

Journal of Food and Nutrition Research. 2015, 3(3), 152-156 doi:10.12691/jfnr-3-3-4