Rheological Properties Of Suspensions
Figure 1: Microstructure of liquid test suspensions with various concentrations of pre-processed powder from uncolored vegetable raw materials with milk: a - with Jerusalem artichoke 1.4%; sample b-apple - carrots, 1.0%; sample c - apple - carrot, 1.5%. Samples e, f, g with water at a concentration of 1, 2, and 3%. Magnification x10
![Microstructure of liquid test suspensions with various concentrations of pre-processed powder from uncolored vegetable raw materials with milk: a - with Jerusalem artichoke 1.4%; sample b-apple - carrots, 1.0%; sample c - apple - carrot, 1.5%. Samples e, f, g with water at a concentration of 1, 2, and 3%. Magnification x10](https://www.europeanproceedings.com/files/data/article/10093/16016/BENM2021F32.fig.001.jpg)