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Figure S1. Experimental points (∆) fitted by two- and three-parameter models (continuous lines) for blackgram paste having 64% moisture content subjected to a shear rate of 10 s−1.

Table S1. Parameters for two-parameter (Weltman) and three-parameter (Yadav et al.) models for nonfermented and fermented blackgram pastes.

Table S2. Physical characteristics of blackgram paste (nonfermented and fermented) and fried products prepared from different moisture containing batters.

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