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| Rheology and density of glucose syrup and honey: Determining their suitability for usage in analogue and fluid dynamic models of geological processes | |||
|---|---|---|---|
| 등록번호 | F0203306003 | 저널명 | Rheology and density of glucose syrup and honey: Determining their suitability for usage in analogue and fluid dynamic models of geological processes |
| 권 | 033 | 호 | 06 |
| Page | 1079~1088 | Year | 2011 |
| 제목 | Rheology and density of glucose syrup and honey: Determining their suitability for usage in analogue and fluid dynamic models of geological processes | 저자명 | W.P. Schellart |
| 키워드 | Rheology; Glucose syrup; Honey; Corn syrup; Viscosity; Density; Coefficient of thermal volumetric expansion; Arrhenius function; Temperature; Analogue model; Fluid dynamics | URL | http://www.sciencedirect.com/science/article/pii/S0191814111000629 |
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