| 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
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| DOI |
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| 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. |
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