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What is Nut Butter Viscosity and Color Analysis about?

This document presents a study on the physical properties of various nut butters, specifically focusing on viscosity, color, and particle sizes. The research found significant differences in apparent and dynamic viscosity, as well as color parameters among pistachio, walnut, peanut, and tahini butters. Additionally, tahini exhibited distinct particle size characteristics and lower aspect ratio compared to the other nut butters, indicating unique textural properties.

Author

SP Pumps

Language

EN