Lactose Crystallization in Dry Products of Milk. I. A Method for Estimating the Degree of Crystallization
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference8 articles.
1. Association of Official Agricultural Chemists. Official and Tentative Methods of Analysis. 6th ed. p. 207. Washington, D. C. 1945.
2. Moisture Studies on Dry Products of Milk. II. Estimating Water of Crystallization of Alpha Lactose in Dry Whey Solids;Choi;J. Dairy Sci.,1948
3. A Solubility Method for the Determination of Alpha and Beta Lactose in Dry Products of Milk;Choi;J. Dairy Sci.,1949
4. The Determination of Aldose Sugar by Means of Chloramine-T with Special Reference to the Analysis of Milk Products;Hinton;Analyst,1927
5. Further Studies on the Forms of Milk Sugar;Hudson;J. Am. Chem. Soc,1908
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. The glassy state in certain sugar-containing food products *;International Journal of Food Science & Technology;2007-06-28
2. Section C. Dairy chemistry and physics: Part I. Chemistry and physical chemistry;Journal of Dairy Research;1954-02
3. Nonfat Dry Milk Solids in Food Preparation;Journal of the American Dietetic Association;1953-03
4. Lactose Crystallization in Dry Products of Milk. II. The Effects of Moisture and Alcohol;Journal of Dairy Science;1951-09
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