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Effect of temperature and cross-linking density on rheology of chemical cross-linked guar gum at the gel point

✍ Scribed by Chiara Sandolo; Pietro Matricardi; Franco Alhaique; Tommasina Coviello

Book ID
113627592
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
531 KB
Volume
23
Category
Article
ISSN
0268-005X

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