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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.
Majore, Kristīne
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesLatvia
Ciproviča, Inga
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesLatvia
Language:
English
Publication timeframe:
6 times per year
Journal Subjects:
General Interest, Mathematics, General Mathematics
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