FUNCTIONAL PROPERTIES OF HYDROLYZED LACTOSE - CRYSTALLIZATION

被引：9

作者：

SHAH, NO ^{[1
]}

NICKERSON, TA ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb15239.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1085 / 1086

页数：2

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