Changes in the carbohydrate fraction of milk during heating processes
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 31 (4) , 259-265
- https://doi.org/10.1016/0308-8146(89)90067-8
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Effect of the protein, citrate and phosphate content of milk on formation of lactulose during heat treatmentJournal of Dairy Research, 1987
- Formation and occurrence of lactulose in heated milkJournal of Dairy Research, 1986
- Modifications and interactions of lactose with mineral components of milk during heating processesFood Chemistry, 1986
- Distinguishing pasteurized, UHT and sterilized milks by their lactulose contentInternational Journal of Dairy Technology, 1984