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Table 1 from Rheological characteristics salad mayonnaise with

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evaluation of flow and physicochemical properties of dressing

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An introduction to the rheological study of food sauces

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Emulsifying properties of different soy hull pectin

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Nano formulated soy proteins as a fat replacer in low fat

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Understanding Rheology of Structured Fluids - TA Instruments

Table 3 from Steady state and time dependent rheological behaviour

Full article: Comparison of Rheological Behavior of Sweet and