Production of prebiotics via reactions involving lactose as well as malic acid and citric acid
By: J. Csapó, D. Kiss and Cs. Albert
Authors
J. Csapó
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, Debrecen
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
D. Kiss
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, Debrecen
Cs. Albert
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
DOI: https://doi.org/10.2478/ausal-2018-0006 | Journal eISSN: 2066-7744
Language: English
Page range: 97 - 109
Published on: Dec 24, 2018
Published by: Sapientia Hungarian University of Transylvania
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Related subjects:
© 2018 J. Csapó, D. Kiss, Cs. Albert, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.