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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.34 no.4 = no.164, 2002년, pp.583 - 589
신해헌 (천안외국어대학 식품유통과) , 황재관 (연세대학교 생물산업소재연구센터)
The rheological properties of apple pectins and tomato pectins with different degrees of side branches (sample I and sample II) were investigated with wide range of shear rate by theological modeling. Among the Power law model, Cross model and Carreau model, the Carreau model was the best fitted to ...
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