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Volumn 82, Issue 2, 2007, Pages 227-237

Viscoelastic properties of maize starch and guar gum gels

Author keywords

AFM; Continues Maxwell model; Regularization; Relaxation spectra; Starch and no starch hydrocolloids; Time temperature superposition

Indexed keywords

ATOMIC FORCE MICROSCOPY; GELS; MAXWELL EQUATIONS; RELAXATION PROCESSES; RHEOLOGY; VISCOELASTICITY;

EID: 34147116838     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.02.013     Document Type: Article
Times cited : (46)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.