Abstract
In the earlier studies ([Listiohadi] 2004 and Listiohadi et al. 2005), thermal gravimetric analysis integrated with single differential thermal analysis (TGA/SDTA) was used to observe the crystallisation of amorphous lactose and determine its content in a lactose bulk powder.
Original language | English |
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Journal | Australian Journal of Dairy Technology |
Publication status | Published - 2005 |
Keywords
- food preservation
- milk
- moisture content