Some Factors Influencing the Crystallization of Lactose in Ice Cream
Open Access
- 1 May 1933
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 16 (3) , 177-202
- https://doi.org/10.3168/jds.s0022-0302(33)93332-9
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- α and β Lactose in Some Milk ProductsJournal of Dairy Science, 1930
- Solubility Relationships of Lactose-Sucrose Solutions. I. Lactose-Sucrose Soluabilities at Low Temperatures.The Journal of Physical Chemistry, 1928
- On the Calculation of the Freezing Point of Ice-Cream Mixes and of the Quantities of Ice Separated during the Freezing ProcessJournal of Dairy Science, 1927
- Lactose. A Review.Chemical Reviews, 1925
- FURTHER STUDIES ON THE FORMS OF MILK-SUGAR.Journal of the American Chemical Society, 1908