Browning of Spray-Processed Lactose
- 1 April 1964
- journal article
- research article
- Published by Elsevier in Journal of Pharmaceutical Sciences
- Vol. 53 (4), 452-454
- https://doi.org/10.1002/jps.2600530428
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
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- Presence and Significance of Lactulose in Milk Products: A ReviewJournal of Dairy Science, 1961
- Chemical changes in dried skim-milk during storageJournal of Dairy Research, 1960
- Some Factors Involved in the Development of Oxidized Flavor in MilkJournal of Dairy Science, 1959
- Origin of the Carbon Dioxide Produced in the Browning Reaction of Evaporated MilkJournal of Dairy Science, 1958
- Heat Effects on Milk, Review of Organic Chemical Effects of Heat on MilkJournal of Agricultural and Food Chemistry, 1958
- Browning and Associated Changes in Milk and Its Products: A ReviewJournal of Dairy Science, 1955
- Dehydrated Foods, Chemistry of Browning Reactions in Model SystemsJournal of Agricultural and Food Chemistry, 1953
- Physical and Chemical Aspects of the Production. Storage and Utility of Dry Milk ProductsPublished by Elsevier ,1951
- Reactions between Sugars and Nitrogenous Compounds and Their Relationship to Certain Food ProblemsPublished by Elsevier ,1951