Rates of Crystallization of Dried Lactose-sucrose Mixtures-Reference-Cited by-同舟云学术

Rates of Crystallization of Dried Lactose-sucrose Mixtures

Published:1994-01 Issue:1 Volume:59 Page:197-205
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

ARVANITOYANNIS I.,BLANSHARD JOHN M.V.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb06931.x/fullpdf

Reference34 articles.

1. S. Ablett, M. Iszard, P. Lillford, I. Arvanitoyannis, and J.M.V. Blanshard, 1993 . Calorimetric study of fructose solutions. Accepted for publication in Carbohydrate Research.

2. I. Arvanitoyannis, 1990 . Ph.D. thesis , Synthesis of novel copolymers (Nylon 8/Nylon 12) and study of their properties. Dept. of Chemistry, Aristotelian University of Thessaloniki, Greece.

3. Crystallization kinetics of native (pure) and commercial gutta percha (transpolyisoprene) and the influence of metal salts, oxides, ‘thermoplast’ and colouring agents on its crystallization rate

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