Sánchez-García, Yanira I <br/><br/>
Individual and combined effect of pH and whey proteins on lactose crystallization.  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  02 2019 
 - 455-461 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2018.08.061  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Blood Proteins<br/>Crystallization--methods<br/>Hydrogen-Ion Concentration<br/>Kinetics<br/>Lactose--chemistry<br/>Particle Size<br/>Whey Proteins--chemistry