Rheology and density of glucose syrup and honey: Determining their suitability for usage in analogue and fluid dynamic models of geological processes by W.P. Schellart

Rheology and density of glucose syrup and honey: Determining their suitability for usage in analogue and fluid dynamic models of geological processes by W.P. Schellart

Author:W.P. Schellart
Format: pdf
Tags: Rheology, Glucose syrup, Honey, Corn syrup, Viscosity, Density, Coefficient of thermal volumetric expansion, Arrhenius function, Temperature, Analogue model, Fluid dynamics
Publisher: Elsevier Ltd
Published: 0101-01-01T00:00:00+00:00


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