Authors
Kristīne Majore
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Latvia
Inga Ciproviča
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Latvia
Optimisation of Lactose Hydrolysis by Combining Solids and ß-Galactosidase Concentrations in Whey Permeates
By: Kristīne Majore and Inga Ciproviča
Language: English
Page range: 263 - 269
Submitted on: May 20, 2020
Accepted on: Jun 17, 2020
Published on: Sep 22, 2020
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Related subjects:
© 2020 Kristīne Majore, Inga Ciproviča, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.