Crystallization behavior and crystal properties of lactose as affected by lactic, citric, or phosphoric acid

Full text for this resource is not available from the Research Repository.

Wijayasinghe, Rangani, Bogahawaththa, Dimuthu, Chandrapala, Jayani and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2020) Crystallization behavior and crystal properties of lactose as affected by lactic, citric, or phosphoric acid. Journal of Dairy Science, 103 (12). pp. 11050-11061. ISSN 0022-0302

Dimensions Badge

Altmetric Badge

Item type Article
URI https://vuir.vu.edu.au/id/eprint/42591
DOI https://doi.org/10.3168/jds.2020-18375
Official URL https://www.sciencedirect.com/science/article/pii/...
Subjects Current > FOR (2020) Classification > 3006 Food sciences
Current > Division/Research > Institute for Sustainable Industries and Liveable Cities
Current > Division/Research > College of Health and Biomedicine
Keywords crystallization kinetics; lactose solutions; acids; differential scanning calorimetry; fourier-transform infrared spectroscopy; crystal morphology; x-ray diffraction; lactose Crystals
Citations in Scopus 1 - View on Scopus
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login