Rheological properties of fermented rice extract with probiotic bacteria and different concentrations of waxy maize starch
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文摘

Fermented rice by-products extract would offer a diet diversification.

It is a product free of milk and has similar rheological characteristics to Greek yogurt.

All fermented rice extracts presented behavior non-Newtonian with n < 1.

The Ostwald-de-Weale model was the one that better described the behavior.

The waxy maize starch content implemented the increase of viscosity and hysteresis.

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