Some Physico-Chemical Properties of Lactose-Reference-Cited by-同舟云学术

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Some Physico-Chemical Properties of Lactose

Published:1934-07 Issue:7 Volume:17 Page:501-518
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Herrington B.L.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference35 articles.

1. Facts about sandy ice cream;Bothell;Ice Cream Trade Journal,1920

2. Note sur le sucre de lait;Dubarunfaut;Compt. Rend.,1856

3. Structure of agar gels from studies of diffusion;Friedman;J. Am. Chem. Soc.,1930

4. Fujimoto, A.T. Some factors influencing the rate of crystallization of lactose in ice cream. M.S. Thesis. Ohio State University. 1926.

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1. Water sorption modeling and monolayer of biological and food materials;LWT;2024-06

2. Selective anomer crystallization from aqueous solution: Monitoring lactose recovery under mutarotation limitation via attenuated total reflection Fourier-transform spectroscopy and theoretical rate analysis;Journal of Dairy Science;2024-02

3. A comparative analysis of ten milk samples with differential scanning calorimetry and Fourier transform infrared spectroscopy;Food and Health;2023

4. Solid and Liquid States of Lactose;Advanced Dairy Chemistry;2022

5. Production and Uses of Lactose;Advanced Dairy Chemistry;2022

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