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Considering the need to understand the fluid rheology, the aim of this paper was to study the rheological behavior of the following plant-based beverages: plant-based beverage made of Brazil nut and Baru (EHCBB) and nut-based beverage made of Brazil nut and Macadamia (EHCBM). Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nutdoi:10.1590/fst.09219 fatcat:ynbu3uf2sna5djunfvzyczfxba