| 标题 |
Lactose crystallization in whole milk powder. Effect of added sucrose
全脂奶粉中的乳糖结晶。添加蔗糖的效果
|
| 网址 |
求助人暂未提供
|
| DOI |
暂未提供，该求助的时间将会延长，查看原因？
|
| 其它 |
By Thomsen, MK (Thomsen, Marianne K.) ; Reimer, S (Reimer, St.) ; Risbo, J (Risbo, J.) ; Skibsted, LH (Skibsted, L. H.) (provided by Clarivate) Source Volume61Issue4Page430-433 Published 2006 Indexed 2006-01-01 Document Type Article Abstract Lactose crystallization, deteriorative for flow-properties and dosability of milk powders, was investigated at three temperatures above the glass transition temperature, T-g, by isothermal differential scanning calorimetry for amorphous lactose and spray-dried whole milk powder with and without sucrose incorporated. |
| 求助人 | |
| 下载 |
徐叽钰
竹筏过海
华仔
mmyhn
爱静静
ccm
共享精神
情怀
zzzyyy
Yziii
YifanWang
咖啡豆
HEIKU
万能图书馆
Lucas
CodeCraft
乐乐乐乐乐乐
洁净的盼烟
睡觉晒太阳
eternity136
皖公网安备34019202002308
