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Publications by Etsuko Suzuki
Demineralization of Rehydrated Cheese Whey by Electrodialysis. Effects of Deashing Rates and Solid Concentration on Limiting Current Density.
Kagaku Kogaku Ronbunshu
Chemistry
Chemical Engineering
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Removal of Lactic Acid From Acid Whey Using Electrodialysis
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Characterization and Quantification of Proteins in Whey Obtained as a By-Product From White Cheese and Yellow Cheese Production
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Effect of Experimental Operations on the Limiting Current Density of Oxygen Reduction Reaction Evaluated by Rotating-Disk Electrode
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Optimization of Proteins Recovery Process From Cheese Whey
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Effects of Drying Conditions on Moisture Distribution in Rehydrated Spaghetti
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Comments on Ionic Mass Transfer Rates in Electrodialysis
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Application of Ultrafiltration and Electrodialysis Techniques in Lactic Acid Removal From Whey Solutions
Eclética Química Journal
