Glass transition, water plasticization, and lactose crystallization in skim milk powder

Research output: Contribution to journal › Article › peer-review

Original language	English (Ireland)
Pages (from-to)	3152-3160
Journal	Sustainable Food Technology
Publication status	Published - 1997

Cite this

@article{efd0daaac52045da8a6424a30f783f03,

title = "Glass transition, water plasticization, and lactose crystallization in skim milk powder",

author = "Yrjo Roos and Kansikas and Jouppila",

year = "1997",

language = "English (Ireland)",

pages = "3152--3160",

journal = "Sustainable Food Technology",

issn = "2753-8095",

publisher = "Royal Society of Chemistry",

}