Glass Transitions and Crystallization in Milk Powders
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference32 articles.
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2. Water sorption by dried dairy products stabilized with carboxymethyl cellulose;Berlin;J. Dairy Sci.,1973
3. Lactose crystallization in dry products of milk. II. The effects of moisture and alcohol;Choi;J. Dairy Sci.,1951
4. Properties of the freeze drying “scorch” temperature;Flink;J. Food Sci.,1974
5. The influence of polysaccharides on the glass transition in frozen sucrose solutions and ice cream;Goff;J. Dairy Sci.,1993
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