Scientific and technical basis of the lactose anomers technology
- Authors: Papin VG1, Papina MV1, Kulikova IK1, Evdokimov IA1, Hramtsov AG1
-
Affiliations:
- Issue: No 12 (2008)
- Pages: 49-50
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/324910
- ID: 324910
Cite item
Open Access
Access granted
Subscription Access
Abstract
References
- Лактоза и ее производные / Б.М.Синельников, А.Г.Храмцов, И.А.Евдокимов, СА.Рябцева, А.В.Серов; науч. ред. акад. РАСХА.Г.Храмцов. -СПб.: Профессия, 2007.
- Липатов Н.Н.(мл.), Юрков В.В., Славнов Е.В. Проблемы интенсификации экструзионных процессов//Изв. вузов. Пищевая технология. № 5-6. 1992.
- Timmermans E. Nutritional significance of lactose and lactose-derived products. In: The impotance of Whey and Whey components in Food and Nutririon.-Proceedings of the 3-rd International Whey Conference, Munich, 2001.
- Serov A. V. Computer Modelling and Forecasting of Physical and Chemical Properties of Lactose. - IDF Symposium «Lactose and its Derivatives», Moscow, Russia, 2007. Book of proceedings. -Stavropol, Russia, 2008.
Supplementary files
