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Crystallization of lactose and availability of lysine after storage of dried skim-milk at different relative humidities.

W. D. Van Huss

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Key concepts: Lactose, Skimmed milk, Food science, Chemistry, Lysine, Crystallization, Biochemistry, Amino acid

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Crystallization of lactose and availability of lysine after storage of dried skim-milk at different relative humidities. — Research Paper | ScholarLens