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Crystallization kinetics of lactose and sucrose based on isothermal differential scanning calorimetry

KEDWARD, C. J. /et al/, Autor |

Dentro JOURNAL OF FOOD SCIENCE (Vol. 63 Nro. 2, mar.-abr.1998)

Isothermal Differential Scanning Calorimetry (DSC) was used to study the crystallization kinetics of frezze-dried samples of lactose and sucrose at several temperatures between Tg and Tm. Palabras Clave: DSC, lactose, sucrose, crystalization, [...]

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