Shaken and stirred: Random organization reduces viscosity and dissipation in granular suspensions

Title
Shaken and stirred: Random organization reduces viscosity and dissipation in granular suspensions
Authors
Keywords
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Journal
Science Advances
Volume 4, Issue 3, Pages eaar3296
Publisher
American Association for the Advancement of Science (AAAS)
Online
2018-04-17
DOI
10.1126/sciadv.aar3296

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