Preparation of hydrolyzed lactose syrup from whey permeate and its functional properties in white pan bread formulation

An edition of Preparation of hydrolyzed lactose syrup from whey permeate and its functional properties in white pan bread formulation (1986)

Preparation of hydrolyzed lactose syrup from whey permeate and its functional properties in white pan bread formulation

By Oluyemi A. Ogunrinola

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Publish Date

1986

Publisher

Kansas State University

Language

eng

Pages

Description:

This volume was digitized and made accessible online due to deterioration of the original print copy.

subjects: Bread--Composition, Whey products, Lactose