Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums.

Prev Nutr Food Sci · 2016 · PMC5216889 · PMID 28078260

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a clear trendno p-value reported

All samples showed a clear trend of shear-thinning behavior (n=0.16~0.48) and had a non-Newtonian nature with yield stress.

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