Characterization of Physical and Mechanical Properties of Miscible Lactose-Sugars Systems
Author:
Affiliation:
1. Teagasc Food Research Centre; Moorepark Fermoy Co. Cork Ireland
2. School of Food and Nutritional Sciences; Univ. College Cork; Cork Ireland
Funder
Food Institutional Research Measure (FIRM) of the Department of Agriculture, Food and Marine, Ireland
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13831/fullpdf
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3. Evolution of phases and habit during the crystallization of freeze-dried lactose/salt mixtures in humid air;Barham;Cryst Growth Des,2006
4. Comparison of water sorption by milk powder components;Berlin;J Dairy Sci,1968a
5. Water vapor sorption properties of various dried milks and whey;Berlin;J Dairy Sci,1968b
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