The rheological properties of mung bean starch pastes were characterised using a co‐axial rotational viscometer. The flow curves of pastes were typical of a viscoplastic shear thinning behaviour, no yield value was evident and the pastes showed unusual resistance to high shear forces. The rheological properties of these pastes were thought to result from the combined influence of intact swollen granules and an extensive extragranular network of exuded amylose.
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Oates et al. (1992) studied this question.
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