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Revision as of 20:42, 30 June 2016 by Debra Tabron (talk | contribs) (Figure 1. Xanthan gum concentration influence on fluid viscosity and rheology for several xanthan concentrations. All solutions were made in de-ionized water.)
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Figure 1. Xanthan gum concentration influence on fluid viscosity and rheology for several xanthan concentrations. All solutions were made in de-ionized water.
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current | 20:42, 30 June 2016 | 910 × 631 (32 KB) | Debra Tabron (talk | contribs) | Figure 1. Xanthan gum concentration influence on fluid viscosity and rheology for several xanthan concentrations. All solutions were made in de-ionized water. |
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