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. 2021 May 7;10(5):1017. doi: 10.3390/foods10051017

Figure 6.

Figure 6

Apparent viscosity (ηap) vs. the shear rate of samples, where (a) shows the FCH, (b) FPE, (c) FP, (d) FC, (e) FBPC and (f) FPESB sample gels.