Glass transition temperature of regular and lactose hydrolyzed milk powders
The glass transition temperatures (Tg) of lactose hydrolyzed milk powder (HMP) was determined and compared to that of regular milk powders (MP). Some physical and chemical changes (loss of flowing ability, browning development) were also evaluated during storage of the different milk powders. Sugars...
| Autores principales: | Fernández, E., Schebor, C., Chirife, J. |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00236438_v36_n5_p547_Fernandez |
| Aporte de: |
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