id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-393	OROIAN, Mircea-Adrian; GUTT, Gheorghe	EFFECT OF POTATO STARCH AND AGAR ON THE RHEOLOGICAL BEHAVIOUR OF TOMATO KETCHUP	2017	6	.pdf	application/pdf	2554	101	54	Tomato ketchup viscosity with 0,5% potato starch y = 15.104x-0.0644 R2 = 0.8185 6 8 10 12 14 16 0 50 100 150 200 250 300 Shear time (s) Tomato ketchup viscosity with 1% potato starch y = 22.981x-0.052 R2 = 0.4944 5 10 15 20 25 0 50 100 150 200 250 300 Shear time (s)	cache/fens-393.pdf	txt/fens-393.txt