RHEOLOGICAL CHARACTERISATION OF GELS
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1995.tb00979.x/fullpdf
Reference10 articles.
1. Towards a phenomenological definition of the term ‘gel’
2. Biopolymer gelation — comparison of reversible and irreversible cross-link descriptions
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