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...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Nature Portfolio
2026-05-01
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| Col·lecció: | Scientific Reports |
| Matèries: | |
| Accés en línia: | https://doi.org/10.1038/s41598-026-49455-6 |
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