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

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