Influence of lactose pre-crystallization on the storage stability of infant formula powder containing lactose and maltodextrin
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Title
Influence of lactose pre-crystallization on the storage stability of infant formula powder containing lactose and maltodextrin
Authors
Keywords
Lactose pre-crystallization, Infant formula, Hydrolyzed whey protein, XRD, Surface free fat, Maltodextrin
Journal
FOOD HYDROCOLLOIDS
Volume 111, Issue -, Pages 106385
Publisher
Elsevier BV
Online
2020-10-05
DOI
10.1016/j.foodhyd.2020.106385
References
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Related references
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