Development of Hydrolyzed and Hydrolyzed‐lsomerized Syrups from Cheese Whey Ultrafiltration Permeate and Their Utilization in Ice Cream
- 1 July 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (4) , 880-884
- https://doi.org/10.1111/j.1365-2621.1989.tb07904.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Studies on the Isomerization of D-Glucose by Immobilized Glucose IsomerasePublished by Springer Nature ,1978