Figure 1. The plot of the ηred vs. c for the gelatinized kudzu and lotus rhizome starches in dilute and semi-dilute aqueous solutions at 65°C

From

The Impacts of the Entanglement Concentration on the Hydrodynamic Properties of Kudzu and Lotus Rhizome Starch Aqueous Solutions

Li Guo, Shuilin Wang, Chenchen Zhu, Jian Hu, Juanjuan Zhang, Xianfeng Du

Journal of Food and Nutrition Research. 2016, 4(11), 750-759 doi:10.12691/jfnr-4-11-8