Formation of oligosaccharides during enzymatic lactose hydrolysis and their importance in a whey hydrolysis process: Part II: Experimental

✍ Scribed by J. E. Prenosil; E. Stuker; J. R. Bourne

• Publisher: John Wiley and Sons
• Year: 1987
• Tongue: English
• Weight: 486 KB
• Volume: 30
• Category: Article
• ISSN: 0006-3592
• DOI: 10.1002/bit.260300905