The response surface graphs illustrated a decreasing trend in volume‐weighted mean diameter and area‐weighted mean diameter, mainly when the TSPS decreased, a situation due to a greater effect of shear energy on a suspension containing a lower concentration of insoluble and soluble solids from the pumpkin; therefore, the level of size reduction was more effective due to the lower presence of fibers and other macromolecules.
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Engineering Physicochemical Stability of Pumpkin Suspensions Using Dual-Modified Mango Cotyledon Starch.
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