The rheological behavior of strained apricots thickened with modified tapioca starch was investigated using mixer viscometry techniques. Initially, the sample showed irreversible thixotropy which was quantified by evaluating time‐dependent torque decay. Mechanically degraded samples had time‐independent properties and were evaluated as power‐law fluids. Rheological techniques developed were successfully used to evaluate the textural shelf‐life of strained apricots thickened with different types of modified tapioca starch.
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Steffe et al. (1985) studied this question.
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