Formation of oligosaccharides from whey UF-permeate by enzymatic hydrolysis - Analysis of factors

Food Chemistry

Volumn 62, Issue 2, 1998, Pages 141-147

  Rustom, Ismail Y S ^a,c   Foda, Mervat I ^b   Lopez Leiva M H ^a  

^a LUND UNIVERSITY   (Sweden)

^b NATIONAL RESEARCH CENTRE   (Egypt)

^c TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

BETA GALACTOSIDASE; LACTOSE; OLIGOSACCHARIDE;

ARTICLE; ASPERGILLUS ORYZAE; HYDROLYSIS; KLUYVEROMYCES; PH; REACTION TIME; REACTOR; TEMPERATURE; WHEY;

ASPERGILLUS ORYZAE; KLUYVEROMYCES; KLUYVEROMYCES LACTIS;

EID: 0032102571     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00203-3     Document Type: Article

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