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  Physics of agarose fluid gels: Rheological properties and microstructure

Ghebremedhin, M., Seiffert, S., & Vilgis, T. A. (2021). Physics of agarose fluid gels: Rheological properties and microstructure. Current Research in Food Science, 4, 436-448. doi:10.1016/j.crfs.2021.06.003.

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1-s2.0-S2665927121000435-main.pdf (Publisher version), 4MB
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2021
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 Creators:
Ghebremedhin, Marta1, Author              
Seiffert, Sebastian2, Author
Vilgis, Thomas A.1, Author              
Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              
2Department of Chemistry, Johannes Gutenberg University Mainz, Mainz, Germany, ou_persistent22              

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Language(s): eng - English
 Dates: 20212021
 Publication Status: Published in print
 Pages: -
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 Rev. Type: -
 Identifiers: DOI: 10.1016/j.crfs.2021.06.003
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Title: Current Research in Food Science
Source Genre: Journal
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Publ. Info: Elsevier
Pages: - Volume / Issue: 4 Sequence Number: - Start / End Page: 436 - 448 Identifier: ISSN: 2665-9271
CoNE: https://pure.mpg.de/cone/journals/resource/2665-9271