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Results for Thixotropy

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  1. The rheology of maize and maltodextrin-based foodstuffs used in dysphagia therapy.

    Dewar, R. J. & Joyce, M. J., 15/08/2006, In: Carbohydrate Polymers. 65, 3, p. 296-305 10 p.

    Research output: Contribution to Journal/MagazineJournal articlepeer-review