Microrheological Investigation of Low-Viscosity Barley β-Glucan (LVBBG) Solutions by Diffusion Wave Spectroscopy (DWS)
American Journal of Food Technology(2023)
Key words
diffusion wave spectroscopy,low-viscosity
AI Read Science
Must-Reading Tree
Example
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined