Journal of Chemistry / 2019 / Article / Fig 1

Research Article

Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel

Figure 1

(a) Dynamic frequency sweep at 5% shear strain of 90% sweet potato starch (SPS) and 10% camel milk (CAM) at 40°C. (b) Dynamic frequency sweep at 5% shear strain of 70% sweet potato starch (SPS) and 30% camel milk (CAM) at 25°C. (c) Dynamic frequency sweep at 5% shear strain of 90% sweet potato starch (SPS) and 10% camel milk (CAM) at 25°C. (d) Dynamic frequency sweep at 5% shear strain of 70% sweet potato starch (SPS) and 30% camel milk (CAM) at 40°C.
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