Lactose: Properties and Uses

Author:

Zadow J.G.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference208 articles.

1. Utilization of whey for production of microbial protein and lipid;Abraham;J. Food Sci. Technol. India.,1979

2. Technological possibilities for products with hydrolysed lactose;Abrahamsen;Meieriposten,1982

3. Milk drinking and lactase. II. Lactose hydrolysis;Adachi;Anim. Husb.,1981

4. Role of the digestive flora in the adaptation of the rat to a lactose-containing diet;Adrian;Int. J. Vitam. Nutr. Res.,1978

5. The effect of the hydrolysis of lactose in whey on its value in the feeding of growing-finishing pigs;Alaviuhkola;Acta Agric. Scand.,1980

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