FUNCTIONAL PROPERTIES OF HYDROLYZED LACTOSE: CRYSTALLIZATION
- 1 July 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (4) , 1085-1086
- https://doi.org/10.1111/j.1365-2621.1978.tb15239.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- FUNCTIONAL PROPERTIES OF HYDROLYZED LACTOSE: CRYSTALLIZATIONJournal of Food Science, 1978
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- Speed of Crystallization of Lactose, Galactose, Glucose, and Sucrose from Pure SolutionIndustrial & Engineering Chemistry, 1931
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