Lactose: Characteristics, Food and Drug-Related Applications, and Its Possible Substitutions in Meeting the Needs of People with Lactose Intolerance

The recent growing interest in lactose intolerance has resulted in the proliferation of lactose-free products by food manufacturing companies. Since updated papers about lactose and its uses are missing, the main purpose of this review is to investigate this sugar comprehensively. Firstly, its chemi...

Szczegółowa specyfikacja

Opis bibliograficzny

Główni autorzy:	Simona Dominici, Francesca Marescotti, Chiara Sanmartin, Monica Macaluso, Isabella Taglieri, Francesca Venturi, Angela Zinnai, Maria Sole Facioni
Format:	Artigo
Język:	Inglês
Wydane:	MDPI AG 2022-05-01
Seria:	Foods
Hasła przedmiotowe:	lactose chemical properties food application excipient legislation lactose intolerance
Dostęp online:	https://www.mdpi.com/2304-8158/11/10/1486
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