Enhancement of viscosity and thermal conductivity of soybean vegetable oil using nanoparticles to form nanofluids for minimum quantity lubrication machining of difficult-to-cut metals
Crossref DOI link: https://doi.org/10.1007/s00170-021-06812-1
Published Online: 2021-03-03
Published Print: 2021-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Nwoguh, Theodore O.
Okafor, Anthony C.
Onyishi, Hilary A.
Text and Data Mining valid from 2021-03-03
Version of Record valid from 2021-03-03
Article History
Received: 17 October 2020
Accepted: 9 February 2021
First Online: 3 March 2021
Declarations
:
: The authors declare no competing interests.