International Journal of Food Science / 2013 / Article / Fig 2

Research Article

Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features

Figure 2

Cluster analysis between farinograph, amylograph, and mixolab parameters. Farinograph data: DDT: dough development time, DST: dough stability, MTI: mixing tolerance index; amylograph data: AMY: viscosity maximum; Mixolab torque data: C1–C5, and their pair differences C12, C32, C34, and C54.
968020.fig.002