Influence of lactose pre-crystallization on the storage stability of infant formula powder containing lactose and maltodextrin
Author:
Funder
RMIT University
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference32 articles.
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3. Changes in surface composition of spray-dried food powders due to lactose crystallization;Fäldt;LWT-Food Science and Technology,1996
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5. Glass transition and the flowability and caking of powders containing amorphous lactose;Fitzpatrick;Powder Technology,2007
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