Figure 3. Effect of whole wheat flour on the rheological properties of Sachima dough. (a). G’: storage modulus; (b). G’’: loss modulus. (WWF substitution level: ■ 0% control, ● 25%, ▲ 50%, ◆ 75%, * 100%)

From

Effect of Whole Wheat Flour on the Deep-frying Kinetics of Chinese Sachima

Weishi Wang, Lulu Deng, Sumei Zhou, Yan Li, Li Wang, Haifeng Qian, Hui Zhang, Xiguang Qi

Journal of Food and Nutrition Research. 2018, 6(5), 277-284 doi:10.12691/jfnr-6-5-1