Caratteristiche e impiego di uno sciroppo zuccherino derivato da siero.

Rondo Brovetto R.; Bertolo G.; Torreggiani D.; Maltini E.; Mucchetti G.

Caratteristiche e impiego di uno sciroppo zuccherino derivato da siero.

1993

Rondo Brovetto R. | Bertolo G. | Torreggiani D. | Maltini E. | Mucchetti G.

AGROVOC Keywords

analytical methods food technology glucose syrups hydrolyse hydrolysis jarabe de glucosa lactosa lactose osmose osmosis permeabilidad permeability rheological properties sirop de glucose technique analytique technologie alimentaire whey

Bibliographic information

Published in

Latte

Volume 18 ISSN 0392-6060

Pagination

v.71-73(1)

Other Subjects

Propriete rheologique; Permeabilite; Lactoserum; Propiedades reologicas; Tecnicas analiticas; Tecnologia de los alimentos; Hidrolisis; Suero de la leche

Language

Italian

Note

1 table; 3 graphs.

Translated Title

English. [Characteristics and use of a sugar syrup derived from whey]. [Italian]

Type

Journal Article

Source

Latte (Italy). (Jan 1993). v. 18(1) p. 71-73.

Corporate Author

Istituto Sperimentale per la Valorizzazione Tecnologica dei Prodotti Agricoli, Milan (Italy) Istituto Sperimentale Lattiero Caseario, Lodi, Milan (Italy)

In AGRIS since: 2012-11-15

Format: AGRIS AP

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