Cite
HARVARD Citation
Diamante, L. et al. (2014). Absolute Viscosities of Vegetable Oils at Different Temperatures and Shear Rate Range of 64.5 to 4835 s−1. Journal of food processing. p. . [Online].
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Diamante, L. et al. (2014). Absolute Viscosities of Vegetable Oils at Different Temperatures and Shear Rate Range of 64.5 to 4835 s−1. Journal of food processing. p. . [Online].