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Modeling and simulation of a chemically amplified DUV resist using the effective acid concept

✍ Scribed by M. Weiß; H. Binder; R. Schwalm


Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
477 KB
Volume
27
Category
Article
ISSN
0167-9317

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## Abstract When a fresh flour dough containing a model fat prepared from pure saturated and unsaturated triglycerides was supplemented with pure oleic or linoleic acids in amounts sufficient to raise the level of unesterified fatty acids to that obtained with a flour badly deteriorated by age, the