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The rheological properties of corn starch–milk–sugar (CMS) paste were investigated using a concentric cylinder viscometer. Three types of sugars, namely, glucose, fructose and sucrose were used to prepare the paste. The paste was prepared at three different starch concentrations, 2, 4 and 6wt.%, while the sugar concentrations of the three types were varied up to 16wt.%. Milk with three different fat...