The effect of different concentrations of starch, salt, sucrose, xanthan gum, carrageenan and guar gum on the dynamic and static rheological properties of starch paste was studied to effectively developing and utilizing chufa starch. The results showed that chufa starch paste was a typical shear-thinning non-Newtonian fluid. The change of strontium starch concentration and the addition of salt, sucrose, xanthan gum, carrageenan and guar gum had no effect on such property. Besides, the apparent viscosity was inversely related to shear rate. The ...