Research Article
Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features
Table 4
Proportion (%) of explained variation by first three principal components (PC's).
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C1—C5, and their pair differences—mixolab torque data. DDE—dough development, DST—dough stability, MTI—mixing tolerance index, AMY—amylograph viscosity maximum. *, **singnificant pair correlationship between quality parameter and proper principal component. |