Oligosaccharide formation during hydrolysis of lactose with Saccharomyces lactis lactase (MaxilactR): Part 1—Quantitative aspects
- 1 October 1979
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 4 (4) , 243-250
- https://doi.org/10.1016/0308-8146(79)90011-6
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Hydrolysis of lactose in milk and whey with minute amounts of lactaseJournal of Dairy Research, 1977
- GalactosidasesPublished by Elsevier ,1962
- Oligosaccharide Production, Concentration Effects in the Enzymatic Conversion of Lactose to OligosaccharidesJournal of Agricultural and Food Chemistry, 1957
- The Effect of Lactose Crystallization on Protein Stability in Frozen Concentrated MilkJournal of Dairy Science, 1954