CRYSTALLIZATION IN SOLUTIONS SUPERSATURATED WITH SUCROSE AND LACTOSE

被引：11

作者：

NICKERSO.TA

PATEL, KN

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1972.tb02727.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：693 / &

共 7 条

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[3]

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[4] KINETICS OF LACTOSE CRYSTALLIZATION [J].

TWIEG, WC ;

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[5]

VANHOOK A, 1944, IND ENG CHEM, V39, P1042

[6] WHEY - A LOW-COST DAIRY PRODUCT FOR USE IN CANDY [J].

WEBB, BH .

[7]

WEBB BH, 1965, FUNDAMENTALS DAIRY C, pCH6