FUNCTIONAL PROPERTIES OF HYDROLYZED LACTOSE: RELATIVE SWEETNESS
- 1 September 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (5) , 1575-1576
- https://doi.org/10.1111/j.1365-2621.1978.tb02546.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Acid-Catalyzed Hydrolysis of Lactose in Whey and Aqueous SolutionsJournal of Dairy Science, 1975
- Sensory Discrimination of Fat and Solids-Not-Fat in MilkJournal of Dairy Science, 1964
- Relative Sweetness of α- and β-Forms of Selected SugarsNature, 1961
- FURTHER STUDIES ON THE FORMS OF MILK-SUGAR.Journal of the American Chemical Society, 1908