Figure 4From: Effect of microwave treatment on the physicochemical properties of potato starch granulesApparent viscosity vs. shear rate of native and microwave-treated starches. □-Native starch; ●-microwave-treated starch for 5 s; ▲-microwave-treated starch for 10s; ▽-microwave-treated starch for15 s; ★-microwave-treated starch for 20 s.Back to article page