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Optimisation of Lactose Hydrolysis by Combining Solids and ß-Galactosidase Concentrations in Whey Permeates

Kristīne Majore

Kristīne Majore

Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesLatvia
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Majore, Kristīne
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Inga Ciproviča

Inga Ciproviča

Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesLatvia
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Ciproviča, Inga
  
Sep 22, 2020
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Published Online: Sep 22, 2020
Page range: 263 - 269
Received: May 20, 2020
Accepted: Jun 17, 2020
DOI: https://doi.org/10.2478/prolas-2020-0041
Keywords
© 2020 Kristīne Majore et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Language:
English
Publication timeframe:
6 times per year
Journal Subjects:
General Interest, Mathematics, General Mathematics
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