Figures & data
Table 1. Chemical Composition of Samples Used in the Experiment (Dry Basis)
Table 2. Wheat and Sago Mixtures Were Determined by Following Ratios
Figure 1. Typical force-diagram curve for RPA of the sago gel.
Figure 2. Hardness of gels prepared from control wheat or control sago at different concentration.
Figure 3. Hardness of gels prepared from wheat-sago mixtures at different percentages of sago.
Figure 4. Hardness of gels prepared from wheat-sago mixtures at different percentages of sago (retrogradation, gels stored for 4 days).
Figure 5. Cohesiveness of gels prepared from wheat-sago mixtures at different percentages of sago.
Figure 6. Adhesiveness of gels prepared from wheat-sago mixtures at different percentages of sago.
