Open Access

Production of prebiotics via reactions involving lactose as well as malic acid and citric acid

J. Csapó

J. Csapó

  • University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen,
  • Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
Search for this author on
Sciendo|Google Scholar
Csapó, J.
, 
D. Kiss

D. Kiss

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen,
Search for this author on
Sciendo|Google Scholar
Kiss, D.
 and 
Cs. Albert

Cs. Albert

Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
Search for this author on
Sciendo|Google Scholar
Albert, Cs.
  
Dec 24, 2018
Production of prebiotics via reactions involving lactose as well as malic acid and citric acid's Cover Image
About this article
Previous Article
Next Article
Cite
Download Cover
Published Online: Dec 24, 2018
Page range: 97 - 109
DOI: https://doi.org/10.2478/ausal-2018-0006
Keywords
© 2018 J. Csapó et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Csapó, J.
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
Kiss, D.
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen
Albert, Cs.
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
Language:
English
Publication timeframe:
1 times per year
Journal Subjects:
Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
Journal RSS Feed