Standard
Caking of lactose : a critical review. / Carpin, Melanie Anne; Bertelsen, H.; Bech, J. K.; Jeantet, R.; Risbo, Jens; Schuck, P.
In:
Trends in Food Science & Technology, Vol. 53, 2016, p. 1-12.
Research output: Contribution to journal › Review › Research › peer-review
Harvard
Carpin, MA, Bertelsen, H, Bech, JK, Jeantet, R
, Risbo, J & Schuck, P 2016, '
Caking of lactose: a critical review',
Trends in Food Science & Technology, vol. 53, pp. 1-12.
https://doi.org/10.1016/j.tifs.2016.04.002APA
Carpin, M. A., Bertelsen, H., Bech, J. K., Jeantet, R.
, Risbo, J., & Schuck, P. (2016).
Caking of lactose: a critical review.
Trends in Food Science & Technology,
53, 1-12.
https://doi.org/10.1016/j.tifs.2016.04.002Vancouver
Author
Carpin, Melanie Anne ; Bertelsen, H. ; Bech, J. K. ; Jeantet, R. ; Risbo, Jens ; Schuck, P. / Caking of lactose : a critical review. In: Trends in Food Science & Technology. 2016 ; Vol. 53. pp. 1-12.
Bibtex
@article{5d940fdbd8ad4d6dafc1faf2a67bfe41,
title = "Caking of lactose: a critical review",
keywords = "Caking, Lactose, Food powder, Amorphous, Moisture sorption",
author = "Carpin, {Melanie Anne} and H. Bertelsen and Bech, {J. K.} and R. Jeantet and Jens Risbo and P. Schuck",
year = "2016",
doi = "10.1016/j.tifs.2016.04.002",
language = "English",
volume = "53",
pages = "1--12",
journal = "Trends in Food Science & Technology",
issn = "0924-2244",
publisher = "Pergamon Press",
}
RIS
TY - JOUR
T1 - Caking of lactose
T2 - a critical review
AU - Carpin, Melanie Anne
AU - Bertelsen, H.
AU - Bech, J. K.
AU - Jeantet, R.
AU - Risbo, Jens
AU - Schuck, P.
PY - 2016
Y1 - 2016
KW - Caking
KW - Lactose
KW - Food powder
KW - Amorphous
KW - Moisture sorption
U2 - 10.1016/j.tifs.2016.04.002
DO - 10.1016/j.tifs.2016.04.002
M3 - Review
VL - 53
SP - 1
EP - 12
JO - Trends in Food Science & Technology
JF - Trends in Food Science & Technology
SN - 0924-2244
ER -
