EVALUATION OF MILK CARAMELS CONTAINING HYDROLYZED LACTOSE
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3) , 980-984
- https://doi.org/10.1111/j.1365-2621.1978.tb02466.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Whey—A Low-Cost Dairy Product for Use in CandyJournal of Dairy Science, 1966
- The Acid Hydrolysis of Lactose and the Preparation of Hydrolyzed Lactose SirupJournal of Dairy Science, 1945
- A METHOD FOR THE DETERMINATION OF MONOSACCHARIDES IN THE PRESENCE OF DISACCHARIDES AND ITS APPLICATION TO BLOOD ANALYSISPublished by Elsevier ,1932