Figure 2. Effect of wheat bran particle size on the dynamic viscoelastic properties of noodle dough (A: Elasticity modulus (G′); B: Viscous modulus (G′′))

From

Effect of Wheat Bran Particle Size on the Quality of Whole Wheat Based Instant Fried Noodles

Lu Lu, Xinlei Cao, Sumei Zhou, Yan Li, Li Wang, Haifeng Qian, Hui Zhang, Xiguang Qi

Journal of Food and Nutrition Research. 2018, 6(5), 295-301 doi:10.12691/jfnr-6-5-3