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Corn and wheat gelatinized starch dispersions (GSD, 5.0% w/w) were prepared (90 °C, 20 min). The apparent viscosity-shear rate (0.0001–1 s −1 ) profile of the both GSD showed a shear thickening behaviour region (∼0.0002–0.003 s −1 ) followed by a shear thinning behaviour (∼0.003–1 s −1 ). The response to the application of small constant shear stresses applied with a biconical...
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