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Process optimization for the manufacture of lemon based beverage from hydrolyzed whey
Whey obtained during the manufacture of Cheddar cheese and paneer was lactose hydrolyzed to develop lemon based whey beverage. The lactose present in whey was hydrolyzed by Maxilact L-2000 lactase enzyme. Maximum (85–90%) hydrolysis in cheese and paneer whey was optimized with enzyme concentration o...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3982015/ https://ncbi.nlm.nih.gov/pubmed/24741162 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0563-1 |
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