Development of stickiness in amorphous lactose at constant T-Tg levels

International Dairy Journal

Volumn 15, Issue 5, 2005, Pages 513-519

  Paterson, A H J ^a   Brooks, G F ^a   Bronlund, J E ^a   Foster, K D ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Caking; Dairy powders; Glass transition temperature; Lactose; Stickiness

Indexed keywords

AMORPHOUS MATERIALS; CHARACTERIZATION; GLASS TRANSITION; THERMAL EFFECTS;

BLOW TESTER; LACTOSE; STICKINESS;

SUGARS;

EID: 16244423700     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.08.012     Document Type: Article

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