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Optimization of orange juice formulation through using lactose‐hydrolyzed permeate by RSM methodology
Permeate is the by‐product of the process of ultrafiltration in a kind of cheese making process in which a semipermeable membrane filters the liquid. It mainly contains 4.5%–4.8% lactose and 0.44%–0.47% mineral salts which make it a safe disposal issue. This study was conducted to use permeate and i...
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| Pubblicato in: | Food Sci Nutr |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
John Wiley and Sons Inc.
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7455980/ https://ncbi.nlm.nih.gov/pubmed/32884738 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1774 |
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