Glass transition temperature of regular and lactose hydrolyzed milk powders
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference18 articles.
1. Nonenzymatic nonoxidative browning in hydrolyzed shelf-stable concentrated cheese whey;Buera;Journal of Food Science,1990
2. Thermal resistance of β-galactosidase in dehydrated dairy model systems as affected by physical and chemical changes;Burin;Food Chemistry,2002
3. Studies on mechanisms of retention of volatile in freeze-dried food models;Chirife;Journal of Food Science,1973
4. Humidity fixed points of binary saturated aqueous solutions;Greenspan;Journal of Research of the National Bureau of Standards,1977
5. Glass transitions and crystallization in milk powders;Jouppila;Journal of Dairy Science,1994
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