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KMID : 1007520040130040525
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Food Science and Biotechnology
2004 Volume.13 No. 4 p.525 ~ p.527
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Rheological Properties of Mustard Suspensions: Effect of Concentration and Temperature
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Kim Chi-On
Yoo Byoung-Seung
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Abstract
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KEYWORD
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mustard, suspension, rheology, activation energy, storage modulus
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