Crystal size, a key character of lactose crystallization affecting microstructure, surface chemistry and reconstitution of milk powder

Xiàowěi Qí, Kirsten Gade Malmos, Frans W.J. van den Berg, Flemming Bjerg Grumsen, Serafim Bakalis*

*Corresponding author for this work

Research output: Contribution to journal › Journal article › Research › peer-review

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