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    Rheology of α‑Gel Formed by Amino Acid-Based Surfactant with Long-Chain Alcohol: Effects of Inorganic Salt Concentration

    Rheology of α‑Gel Formed by Amino Acid-Based Surfactant with Long-Chain Alcohol: Effects of Inorganic Salt Concentration by Ichihara, Kumika, Sugahara, Tadashi, Akamatsu, Masaaki, Sakai, Kenichi, Sakai, Hideki

    Published in Langmuir
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