Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils.

Foods · 2021 · PMC8701372 · PMID 34945623

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a decreasing trendno p-value reported

In particular, all the investigated samples exhibited a pseudo-plastic behavior, characterized by a decreasing trend of viscosity as a function of the shear rate ( Figure 5 ), which departs from the typical Newtonian behavior shown by EVO and SFO oils with viscosity barely dependent on the shear rate [ 42 , 43 ].

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