The effect of temperature on the development of browning of amorphous and crystalline lactose
| Autor: | Ranger, Helene a, Paterson, Anthony H.J. b, ∗, McLeod, Jeremy S. c |
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| Zdroj: | In International Dairy Journal October 2017 73:63-67 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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