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Oral perception of fluid viscosity

Oral perception of fluid viscosity

Progress in Food and Nutrition Science 6: 285-296

Differences in flow properties of different random coil polysaccharide solutions may be described in terms of 2 simple parameters, i.e., the constant max. viscosity attained at low rates of shear, and the shear rate at which viscosity is 10% of this value.

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Accession: 001105701

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