A model for cross-flow ultrafiltration of dairy whey based on the rheology of the compressible cake - Concepedia

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A model for cross-flow ultrafiltration of dairy whey based on the rheology of the compressible cake

16

Citations

18

References

2009

Year

Kensuke Karasu, Shiro Yoshikawa, Sandra E. Kentish, Geoffrey W. Stevens

Journal of Membrane Science

EngineeringCross-flow UltrafiltrationRheological PropertyBiochemical EngineeringDairy WheyRheologyRheology ControlFood EngineeringFood ProcessingCompressible CakeFood TechnologyHealth Sciences

References

	Year	Citations

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