International Journal of Food Science / 2014 / Article / Fig 1

Research Article

Rheological Characterization of Isabgol Husk, Gum Katira Hydrocolloids, and Their Blends

Figure 1

Flow behaviour of 1% w/v gum katira (a) and Isabgol husk (b) in distilled water, 0.1 N HCl, and phosphate buffer (pH 7.4) (the data used in the graph is the mean of three successive results () and shown with error bars of SD).