Figure 1. Hardness (A) and Springiness (B) change of gluten-free layer cake storage at room temperature for 6 days and its predicted linear regression equation.

From

Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties

Wen Chieh Sung, Pei-Shan Chai

Journal of Food and Nutrition Research. 2017, 5(10), 717-728 doi:10.12691/jfnr-5-10-1