Corrigendum to 'Cooling crystallization of lactose in the presence of whey protein and lactic acid impurities' [J. Food Eng. 311 (2021)110729]

Autor:	Meng Wai Woo, Nima Yazdanpanah, Christine Darmali, Shahnaz Mansouri
Rok vydání:	2022
Předmět:	chemistry.chemical_compound Whey protein chemistry law Impurity Food science Crystallization Lactose Food Science Lactic acid law.invention
Zdroj:	Journal of Food Engineering. 319:110841
ISSN:	0260-8774
DOI:	10.1016/j.jfoodeng.2021.110841
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::01bd9c0f0b040dc2d44bcf96a625ac61 https://doi.org/10.1016/j.jfoodeng.2021.110841 Zobrazit plný text záznamu Full Text from ScienceDirect