Effect of Temperature, pH and Amount of Enzyme Used in the Lactose Hydrolysis of Milk

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Effect of Temperature, pH and Amount of Enzyme Used in the Lactose Hydrolysis of Milk"
written by Liliana Popescu, Viorica Bulgaru, Rodica Siminiuc,
published by Food and Nutrition Sciences, Vol.12 No.12, 2021

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