The effect of temperature on the crystallinity of lactose powders produced by spray drying
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference30 articles.
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2. Effect of temperature on water vaopr sorption by dried milk powders;Berlin;Journal of Dairy Science,1970
3. Problems associated with spray drying of sugar-rich foods;Bhandari;Drying Technology,1997
4. Moisture sorption isotherms for crystalline, amorphous and predominantly crystalline lactose powders;Bronlund;International Dairy Journal,2004
5. The effect of spray drying feed temperature and subsequent crystallization conditions on the physical form of lactose;Buckton;AAPS Pharmaceutical Science Technology Report,2002
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