Banala, S.; Brouk, M.; Simmons, S.R.; Schmidt, K.A.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2004)
Various percentages (1.2% to 13%) of β-
cyclodextrin (β–CD) were added to water or
pasteurized whole milk to study β-CD crystallization
patterns. Influential factors such as
crystallization time (4 to 12 h), ...