Flocculation in kaolin suspensions induced by modified starches 1. Cationically modified starch—effects of temperature and ionic strength - Concepedia

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Flocculation in kaolin suspensions induced by modified starches 1. Cationically modified starch—effects of temperature and ionic strength

57

Citations

19

References

1995

Year

Lars Järnström, L. Lason, Mikael Rigdahl

Colloids and Surfaces A Physicochemical and Engineering Aspects

Food ChemistryKaolin SuspensionsChemical EngineeringEngineeringBiochemical EngineeringFood EngineeringChemistryIonic StrengthFlotation ConcentrationModified Starches 1Health Sciences

References

	Year	Citations

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