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Interactions among lactose, β-lactoglobulin and starch in co-lyophilized mixtures as determined by Fourier Transform

Zohreh Hajihashemi1, Ali Nasirpour1, Joël Scher2

  • 1College of Agriculture, Department of Food Science and Technology, Isfahan University of Technology, Isfahan, 84156 Iran.

Journal of Food Science and Technology
|September 24, 2015
PubMed

Keywords:
CrystallizationLactoseSolid state interactionSpectroscopyStorage

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