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- W2391444314 abstract "The fermentation fluids of bread yeast was sampled from a fermentor which had the volume of 170 m3. The rheological properties of fermentation supernatants and fermentation suspensions as well as the substrate (raw molases) were measured by using a set of Rheometrics RFS Ⅱ rheometer. The results showed that the molases, fermentation supernatants and fermentation sus pensions were Newtonian fluids, and no viscoelascity of these fluids was observe d." @default.
- W2391444314 created "2016-06-24" @default.
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- W2391444314 date "2000-01-01" @default.
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- W2391444314 title "The study on rheological properties of fermentation fluids of industrial production of bread yeast" @default.
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