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NTIS 바로가기Food hydrocolloids, v.32 no.1, 2013년, pp.130 - 142
Rozanska, S. , Broniarz-Press, L. , Rozanski, J. , Mitkowski, P.T. , Ochowiak, M. , Woziwodzki, S.
The shear and extensional viscosities characteristics of mineral oil-in-water emulsions with dispersed volume fractions varying between 20 vol.% and 40 vol.% have been investigated and compared. The opposed-nozzles configuration was used to measure the extensional viscosity. Four kinds of hydrocollo...
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