Effect of cooling rates and low crystallization temperatures on morphology of lactose crystals obtained from Ricotta cheese whey

Pisponen, Anna; Pajumägi, Sirje; Mootse, Hannes; Sats, Andres; Poikalainen, Väino; Karus, Avo (2014). Effect of cooling rates and low crystallization temperatures on morphology of lactose crystals obtained from Ricotta cheese whey. Agronomy Research, 12 (3), 787−792.
ajakirjaartikkel
Pisponen, Anna; Pajumägi, Sirje; Mootse, Hannes; Sats, Andres; Poikalainen, Väino; Karus, Avo
  • Inglise
Agronomy Research
1406-894X
12
3
2014
787792
Ilmunud
1.1. Teadusartiklid, mis on kajastatud Web of Science andmebaasides Science Citation Index Expanded, Social Sciences Citation Index, Arts & Humanities Citation Index ja/või andmebaasis Scopus (v.a. kogumikud)
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