Figure 3. Effect of placing time on hardness of MP gel and MP-FS mixed gel

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