Figure 1. Comparison in dynamic storage modulus (G’) with increasing temperature of raw batter of sausage samples formulated with different levels of rice flour (RF 2%, RF 4% and RF 6%)

From

Effects of Rice Flour on Emulsion Stability, Organoleptic Characteristics and Thermal Rheology of Emulsified Sausage

Jailson Pereira, Guang-hong Zhou, Wan-gang Zhang

Journal of Food and Nutrition Research. 2016, 4(4), 216-222 doi:10.12691/jfnr-4-4-4