Development and characterization of lactose-hydrolyzed whey candy
Abstract Whey represents one of the largest dairy by-product streams worldwide, retaining 55–60% of the nutrients originally present in milk, yet its high lactose content, limited solubility, and environmental disposal challenges restrict its utilization; enzymatic lactose hydrolysis using β-galacto...
Salvato in:
| Autori principali: | , , , , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Nature Portfolio
2026-05-01
|
| Serie: | Scientific Reports |
| Soggetti: | |
| Accesso online: | https://doi.org/10.1038/s41598-026-49455-6 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|