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The study describes the effects of xanthan gum (0.5–2.0%) on the in vitro digestibility and rheological and pasting properties of kudzu (Pueraria lobata) starch pastes. The flow behavior index (n) shows a decrease in trends (from 0.43 to 0.31) as the xanthan gum concentration increases, indicating pseudoplastic behavior. Dynamic viscoelasticity analysis indicate that the elastic (G′) and viscous (...
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