Fig. 6From: Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed breadTexture profile analysis of CSBs treated by FBG. a The reference; b 0.025 ml/g; c 0.05 ml/g; d 0.10 ml/g. Interpretation of texture parameters: Hardness = F2; Springiness = time4–5/time1–2; Chewiness = F2 × (area4–6/area1–3) × (time4–5/time1–2); Resilience = area2–3/area1–2Back to article page