Fig. 3From: Rheological, textural and structural properties of dairy cream as affected by some natural stabilizersEffect of fat and stabilizer on the G′ of dairy cream (a), and strain-dependent normalized complex modulus (G*/G0) (b) at frequency 1 Hz and 10 °C. The γy is defined here as the strain beyond which G*/G*0 has fallen to 90% of the limiting low-strain value G*0Back to article page