Optimisation of Lactose Hydrolysis by Combining Solids and ß-Galactosidase Concentrations in Whey Permeates
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22 sept 2020
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Publicado en línea: 22 sept 2020
Páginas: 263 - 269
Recibido: 20 may 2020
Aceptado: 17 jun 2020
DOI: https://doi.org/10.2478/prolas-2020-0041
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© 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