EFFECTS OF LACTOSE HYDROLYSIS AND MILK TYPE ON THE QUALITY OF LACTOSE-FREE YOGHURT
The purpose of the work was to investigate the influence of different lactose hydrolysis processes, the contribution of the enzyme and the milk type on the characteristics of the obtained lactose-free yogurt. The analysis was performed on non-hydrolyzed yogurt (control sample), the pre-hydrolyzed yo...
Kaydedildi:
| Asıl Yazarlar: | , , |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Technical University of Moldova
2022-12-01
|
| Seri Bilgileri: | Journal of Engineering Science (Chişinău) |
| Konular: | |
| Online Erişim: | https://jes.utm.md/wp-content/uploads/sites/20/2023/01/JES-4-2022_164-175.pdf |
| Etiketler: |
Etiket eklenmemiş, İlk siz ekleyin!
|