| Original language | English (Ireland) |
|---|---|
| Journal | Journal of Food Engineering |
| Publication status | Published - 2017 |
Water sorption-induced crystallization, structural relaxations and strength analysis of relaxation times in amorphous lactose/whey protein systems
- Yrjo Roos
- , Bambang
- , Mou
- , Fan
Research output: Contribution to journal › Article › peer-review