Xiaowei Qi
PhD fellow
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0002-8281-1194
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- 2024
- Published
Crystal size, a key character of lactose crystallization affecting microstructure, surface chemistry and reconstitution of milk powder
Qi, Xiaowei, Malmos, K. G., van der Berg, Franciscus Winfried J, Grumsen, F. B. & Bakalis, Serafim, 2024, In: Food Research International. 177, 12 p., 113872.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 284150517
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Crystal size, a key character of lactose crystallization affecting microstructure, surface chemistry and reconstitution of milk powder
Research output: Contribution to journal › Journal article › Research › peer-review
Published