Figure 4.

Rheological data, (A) Effect of shear strain rate on the apparent viscosity. (B) Effect of shear strain rate on the shear stress. Margarines prepared with PS:PO (40:60) blend. (closed diamonds) non transesterified blend added 3 % butter; (closed squares) transesterified blend; (closed triangles) transesterified blend added 3 % butter; (open triangles) transesterified blend added 3 % butter and 0.2 % powder of dry bark orange; (open circles) commercial margarine sample.

Sellami et al. BMC Biotechnology 2012 12:48   doi:10.1186/1472-6750-12-48
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