The glassy state in certain sugar-containing food products *
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1966.tb01031.x/fullpdf
Reference55 articles.
1. The crystallisation of lactose with particular reference to its occurrence in milk powder
2. Lactose Crystallization in Dry Products of Milk. I. A Method for Estimating the Degree of Crystallization
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