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Rheological Analysis of Fish-Meat Gel Added Starch Using the Large-Deformation Theory
Rheological Analysis of Fish-Meat Gel Added Starch Using the Large-Deformation Theory
1999
Chang Suk Kong
Hiroo Ogawa
Naomichi Iso
Keywords:
Rheology
Biochemistry
Finite strain theory
Composite material
Biology
Starch
Polymer science
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