Optimisation of Lactose Hydrolysis by Combining Solids and ß-Galactosidase Concentrations in Whey Permeates
oraz
22 wrz 2020
O artykule
Data publikacji: 22 wrz 2020
Zakres stron: 263 - 269
Otrzymano: 20 maj 2020
Przyjęty: 17 cze 2020
DOI: https://doi.org/10.2478/prolas-2020-0041
Słowa kluczowe
© 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