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Strawberry sauces thickened with oat, potato, and corn starches blended with xanthan gum were prepared and their sensory, textural, and rheological properties evaluated. The sensory analysis was performed with the five-point scale of quality. The products were also characterized rheologically at 25°C in the controlled rate of shear (CR) mode. Resulting flow curves were fitted to the Herschel–Bulkley...
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