This research study analysed the rheological properties of potato amylose and potato amylopectin in binary solutions of the following water and dimethyl sulfoxide concentrations: 90% DMSO (1), 80% DMS
Data shows the flow time (in seconds) and apparent viscosity (mPa.s) of baobab pectin and citrus pectin, Cp (used as reference). Baobab pectins were extracted using the water extraction method (WEp) a
