Enzymatic hydrolysis of whey and its analysis
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-017-2574-z.pdf
Reference37 articles.
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4. Asp NG, Burvall A, Dahlqvist A, Hallgren P, Lundblad A (1980) Oligosaccharide formation during hydrolysis of lactose with Sacchromyces lactis lactase (Maxilact®): Part 2—Oligosaccharide structures. Food Chem 5(2):147–153
5. Bakken AP, Hill CG Jr, Amundson CH (1992) Hydrolysis of lactose in skim milk by Immobilized β—Galactosidase (Bacillus circulans). Biotechnol Bioeng 39:408–417
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