Retention of beta-galactosidase activity as related to Maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems

Yrjo Roos; MP Buera; Juha Kansikas; K Jouppila; L Burin

Retention of beta-galactosidase activity as related to Maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems

Yrjo Roos
, MP Buera
, Juha Kansikas
, K Jouppila
, L Burin

School of Food and Nutritional Sciences

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

Original language	English (Ireland)
Pages (from-to)	517-525
Journal	International Dairy Journal
Publication status	Published - 2004

Cite this

@article{dd5e52e1fb41448e9fdfe90874e4b922,

title = "Retention of beta-galactosidase activity as related to Maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems",

author = "Yrjo Roos and MP Buera and Juha Kansikas and K Jouppila and L Burin",

year = "2004",

language = "English (Ireland)",

pages = "517--525",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier B.V.",

}

TY - JOUR

T1 - Retention of beta-galactosidase activity as related to Maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems

AU - Roos, Yrjo

AU - Buera, MP

AU - Kansikas, Juha

AU - Jouppila, K

AU - Burin, L

PY - 2004

Y1 - 2004

M3 - Article

SN - 0958-6946

SP - 517

EP - 525

JO - International Dairy Journal

JF - International Dairy Journal

ER -