Cooling crystallization of lactose in the presence of whey protein and lactic acid impurities

Publication date: Available online 15 June 2021Source: Journal of Food EngineeringAuthor(s): Christine Darmali, Shahnaz Mansouri, Nima Yazdanpanah, Meng W. Woo

Source: Journal of Food Engineering - June 16, 2021 Category: Food Science Source Type: research