Mayonnaise, whipped cream and meringue, a new carbon cuisine
Author:
Publisher
Elsevier BV
Subject
General Chemistry,General Materials Science
Reference6 articles.
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3. Effect of composition and processing parameters on the characteristics of tannin-based rigid foams. Part I: Cell structure;Zhao;Mater Chem Phys,2010
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4. Assessing shear, tensile and fracture properties of macroporous nanocomposites using the Arcan test;Polymer Testing;2022-03
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