Comparison of Different Tea Whisk Influence on Bubble Form in Processes of “The Way of Tea”
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Tomoko Ota, Zelong Wang, Soutatsu Kanazawa, Yuka Takai, Akihiko Goto, Hiroyuki Hamada
Comparison of Different Tea Whisk Influence on Bubble Form in Processes of “The Way of Tea
HCI, 2014.

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@inproceedings{DHM-2014-OtaWKTGH,
	author        = "Tomoko Ota and Zelong Wang and Soutatsu Kanazawa and Yuka Takai and Akihiko Goto and Hiroyuki Hamada",
	booktitle     = "{Proceedings of the Fifth International Conference on Digital Human Modeling. Applications in Health, Safety, Ergonomics and Risk Management}",
	doi           = "10.1007/978-3-319-07725-3_19",
	isbn          = "978-3-319-07724-6",
	pages         = "197--203",
	publisher     = "{Springer International Publishing}",
	series        = "{Lecture Notes in Computer Science}",
	title         = "{Comparison of Different Tea Whisk Influence on Bubble Form in Processes of “The Way of Tea”}",
	volume        = 8529,
	year          = 2014,
}

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