| Título: | Crystallization kinetics of lactose and sucrose based on isothermal differential scanning calorimetry (1998) |
| Autores: | KEDWARD, C. J. /et al/, Autor |
| Tipo de documento: | Article : texto impreso |
| Dentro : | JOURNAL OF FOOD SCIENCE (Vol. 63 Nro. 2, mar.-abr.1998) |
| Artículo en la página: | pp. 192-197 |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: |
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, Lauritzen-Hoffman |
