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)
By Oluyemi A. Ogunrinola
Publish Date
1986
Publisher
Kansas State University
Language
eng
Pages
89
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Preparation of hydrolyzed lactose syrup from whey permeate and its functional properties in white pan bread formulation
Language: eng
Pages: 89
Published In: 1986
Publisher: Kansas State University