Response surface methodology applied to the enzymatic synthesis of galacto-oligosaccharides from cheese whey

✍ Scribed by Cristiane Reinaldo Lisboa, Luciana de Simoni Martinez, Renata Aguirre Trindade, Fátima Aparecida de Almeida Costa, Janaína Fernandes de Medeiros Burkert, Carlos André Veiga Burkert

• Book ID: 118791455
• Publisher: The Korean Society of Food Science and Technology
• Year: 2012
• Tongue: English
• Weight: 370 KB
• Volume: 21
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-012-0202-2