International Journal of Food Science / 2014 / Article / Fig 2

Research Article

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

Figure 2

Comparative viscosity of blends determined experimentally (—) and by mathematical expressions () at 298.15°K, 313.15°K, and 333.15°K (the data used in the graph is the mean of three successive results () and shown with error bars of SD).