Rates of Crystallization of Dried Lactose‐sucrose Mixtures
- 1 January 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (1) , 197-205
- https://doi.org/10.1111/j.1365-2621.1994.tb06931.x
Abstract
No abstract availableKeywords
This publication has 22 references indexed in Scilit:
- Crystallization of Amorphous LactoseJournal of Food Science, 1992
- Crystallization kinetics of native (pure) and commercial gutta percha (transpolyisoprene) and the influence of metal salts, oxides, ‘thermoplast’ and colouring agents on its crystallization ratePolymer International, 1992
- Phase Transitions of Amorphous Sucrose and Frozen Sucrose SolutionsJournal of Food Science, 1991
- Differential Scanning Calorimetry Study of Phase Transitions Affecting the Quality of Dehydrated MaterialsBiotechnology Progress, 1990
- Physico‐chemical studies on sugar glasses.International Journal of Food Science & Technology, 1984
- CRYSTALLIZATION KINETICS OF ALPHA LACTOSEJournal of Food Science, 1976
- EFFECTS OF CERTAIN SALTS AND OTHER WHEY SUBSTANCES ON THE GROWTH OF LACTOSE CRYSTALSJournal of Food Science, 1973
- Rates of crystallization of copolyamides. II. Random copolymers of nylons 66 and 6Journal of Applied Polymer Science, 1970
- Temperature dependence of the growth rate of spherulitesJournal of Polymer Science Part A-2: Polymer Physics, 1968
- Crystallization kinetics of polycapramideJournal of Polymer Science, 1961