Table 2.
3-Element Maxwell model parameters for raw and cooked red fleshed potato noodle dough with different particle sizes

Samples	Elastic component (kPa)				Viscous component (kPas)			Relaxation time (s)			R2
	Ee	E1	E2	E3	η 1	η 2	η 3	λ 1	λ 2	λ 3
RW	0.4c	2.5a	1.7c	1.7c	5.5a	43.0a	377.4c	2.3a	24.9a	224.3a	0.98
RBM	3.0a	2.2a	2.9a	4.0a	3.4b	47.7a	682.0ab	1.6bc	16.6b	172.7ab	0.99
RR1	1.2bc	1.2c	1.9bc	2.9b	1.7e	28.6b	465.2c	1.4c	15.0b	163.2b	0.97
RR2	1.7b	1.6b	2.3b	3.8ab	2.8c	43.6a	727.3a	1.7b	18.9b	190.9ab	0.99
RR3	1.6b	1.4bc	2.2b	3.6ab	2.3d	38.9a	601.1ab	1.6bc	17.9b	165.7b	0.98
CW	27.0b	6.9b	7.1b	14.1b	29.6d	253.3c	4956.6a	4.3a	36.0a	353.2a	0.99
CBM	40.4ab	10.9ab	10.9a	17.2ab	39.6c	299.0bc	4981.6a	3.8a	28.5a	292.4a	0.99
CR1	41.4a	14.4a	12.8a	16.3ab	47.0b	353.6ab	4822.1a	3.3a	27.9a	294.9a	0.99
CR2	37.8ab	15.7a	12.3a	17.8a	59.0b	401.4a	5140.2a	3.7a	32.6a	288.3a	0.99
CR3	40.7ab	15.8a	12.1a	17.6a	65.4a	423.6a	4866.8a	4.0a	35.1a	284.7a	0.99

W: wheat flour; BM: ball-milled RFPF; R1: 425-600 μm RFPF; R2: 600-1,000 μm RFPF; R3: 1,000-1,180 μm RFPF.
Indicates a significant difference within columns (p < 0.05).