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Enzymatic Lactose Hydrolysis for Prevention of Lactose Crystallization in a Whey Spread

✍ Scribed by J. PATOCKA; P. JELEN

Book ID: 108813623
Publisher: Institute of Food Technologists
Year: 1988
Tongue: English
Weight: 418 KB
Volume: 53
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1988.tb09279.x

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