[B444-2am] 19. Colloid and Interface Chemistry

[B444-2am-12] Effect of Temperature, Concentration, Chain Length and Reduction on Viscosity of Aqueous Sugar-based Polyol Solutions

^○Fuaji Kaneko¹, Mayuko Takahashi², Toshio Sakai^1,3 (1. Graduate School of Shinshu University, 2. B Food Science Co., Ltd., 3. Shinshu University)

[Lang.] Japanese

Keywords:Sugar-based polyol, Aqueous Solution, Viscosity, Temperature, Concentration