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Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions.

Foods · 2022 · PMC9324416 · PMID 35885357

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an increasing trendno p-value reported
We can observe an increasing trend at higher velocities, μ appeared to increase, and this region is known as the hydrodynamic layer zone.

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