Research Article
Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel
Table 1
Slopes of the storage modulus (G′) as a function of oscillation (rad/sec) of camel milk or cow milk at 90, 70, and 50% milk (w/w) + 10, 30, and 50% sweet potato starch (SPS) at 25°C and 40°C.
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