Chargement en cours...
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...
Enregistré dans:
| Auteurs principaux: | , , |
|---|---|
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2011
|
| Sujets: | |
| Accès en ligne: | 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 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|