Preparation of hydrolyzed lactose syrup from whey permeate and its functional properties in white pan bread formulation

Description

Call number: LD2668 .T4 1986 O38 / Master of Science / Animal Sciences and Industry

Links & Downloads

1. http://hdl.handle.net/2097/22128

Tags

Bread--Composition.

Whey products.

Lactose.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/22128
Date	January 1986
Creators	Ogunrinola, Oluyemi A.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text