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  1. 1
    On the rheological characteristics of sewage sludge
    by Tomáš Vítěz, Libor Severa
    Published 2010-01-01
    Subjects: “...apparent viscosity...”
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    Article
  2. 2
    <b>Rheological properties of ternary mixtures of yellow fruits</b> - doi: 10.4025/actascitechnol.v35i3.16096
    Subjects: “...apparent viscosity...”
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    Article
  3. 3
    The Effect of Freezing and Hydrocolloids on the Physical Parameters of Strawberry Mass-Based Desserts
    Subjects: “...apparent viscosity...”
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    Article
  4. 4
    Simultaneous Effects of Total Solids Content, Milk Base, Heat Treatment Temperature and Sample Temperature on the Rheological Properties of Plain Stirred Yogurt
    Subjects: “...apparent viscosity...”
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    Article
  5. 5
    The Effect of a Surface Roughness on Load Carrying Capacity in Slide Journal Bearing Lubricated with Oil of Non-Newtonian Properties
    by Miszczak Andrzej
    Published 2019-10-01
    Subjects: “...apparent viscosity...”
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    Article
  6. 6
    Physical and rheological properties of the Chorfa dam mud: dependency on solids concentration
    Subjects: “...Apparent viscosity...”
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    Article
  7. 7
    Effect of ultrafine kaolinite particles on the flotation behavior of coking coal
    Subjects: “...Apparent viscosity...”
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    Article
  8. 8
    Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach
    Subjects: “...apparent viscosity...”
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    Article
  9. 9
    Influence of temperature, pH and salts on rheological properties of bitter almond gum
    Subjects: “...apparent viscosity...”
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    Article
  10. 10
    Synthesis and characterization of carboxymethyl tamarind
    by Shunwei WU, Qi LI, Shaoying LI, Fang LAN, Chunmei NIU
    Published 2015-10-01
    Subjects: “...apparent viscosity...”
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    Article
  11. 11
    Rheological behavior of semi-solid 7075 aluminum alloy at steady state
    by Li Yageng, Mao Weimin, Zhu Wenzhi
    Published 2014-03-01
    Subjects: “...apparent viscosity...”
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    Article
  12. 12
    Apparent Viscosity and First Normal Stress of Starch Dispersions: Role of Continuous and Dispersed Phases, and Prediction with the Goddard-Miller Model
    by Genovese Diego B., Rao M. A.
    Published 2003-08-01
    Subjects: “...apparent viscosity...”
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    Article
  13. 13
    Rheological properties of two high polymers suspended in an abrasive slurry jet
    by Wang Xinyong, Zhou Dapeng, Zhu Guodong, Guo Chuwen
    Published 2021-02-01
    Subjects: “...apparent viscosity...”
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    Article
  14. 14
    An experimental study on the viscosity of SPAM solutions with a new correlation predicting the apparent viscosity of sulfonated polyacrylamides
    by Reza Rahimi, AmirHossein Saeedi Dehaghani
    Published 2021-02-01
    Subjects: “...Apparent viscosity...”
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    Article
  15. 15
    Apparent Viscosity Prediction of Water-Based Muds Using Empirical Correlation and an Artificial Neural Network
    by Emad A. Al-Khdheeawi, Doaa Saleh Mahdi
    Published 2019-08-01
    Subjects: “...apparent viscosity...”
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    Article
  16. 16
    Empirical Modeling of the Viscosity of Supercritical Carbon Dioxide Foam Fracturing Fluid under Different Downhole Conditions
    Subjects: “...apparent viscosity...”
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    Article
  17. 17
    Pudding products enriched with yellow mustard mucilage, fenugreek gum or flaxseed mucilage and matched for simulated intestinal viscosity significantly reduce postprandial peak glucose and insulin in adults at risk for type 2 diabetes
    Subjects: “...Apparent viscosity...”
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    Article
  18. 18
    Oleic acid based polymeric flow improvers for Langhnaj (North Gujarat, India) crude oil
    by Mayur R. Patel, Pranav S. Chitte, D.P. Bharambe
    Published 2017-12-01
    Subjects: “...Apparent viscosity...”
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    Article
  19. 19
    Rheological Model and Transition Velocity Equation of a Polymer Solution in a Partial Pressure Tool
    by Bin Huang, Xinyu Hu, Cheng Fu, Chongjiang Liu, Ying Wang, Xu An
    Published 2019-05-01
    Subjects: “...apparent viscosity...”
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    Article
  20. 20
    Textural properties of low-fat set-type yoghurt depending on mTG addition
    Subjects: “...fermentation; low-fat yoghurt; transglutaminase; gel strength; apparent viscosity; sensory...”
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    Article
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