Φορτώνει......
Modeling rheological of whey on function of shear rate, temperature and total solids concentration
The whey is the most abundant by-product of the dairy industry and its disposal in the environment without prior treatment is due to the lack of knowledge of its nutritional, physicochemical and phenomenological (rheological) characteristics of this by-product.The goal of this research was to study...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Revista Técnica de la Facultad de Ingeniería, Universidad del Zulia |
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| Κύριοι συγγραφείς: | , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Universidad del Zulia
2018
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| Θέματα: | |
| Διαθέσιμο Online: | https://www.redalyc.org/articulo.oa?id=605766523006 https://www.redalyc.org/journal/6057/605766523006/ https://www.redalyc.org/journal/6057/605766523006/html/ https://www.redalyc.org/journal/6057/605766523006/605766523006.epub https://www.redalyc.org/journal/6057/605766523006/movil |
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