Lactose utilisation. [Conference paper]
1991
Zadow, J.G. (Commonwealth Scientific and Industrial Research Organisation, Highett (Australia). Div. of Food Processing)
The structure and physical and chemical properties of lactose are discussed and compared with other saccharides. The utilization of lactose in a range of foods, including infant foods, confectionery, meat, packed goods and biological media, are outlined. Increased utilization of lactose will probably be the result of developments in infant food and confectionery, together with its use for the production of lactose hydrolysed products and fermented products.
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书目信息
页码
pp. 99-106
其它主题
Developpement de produit; Propiedades fisico-quimicas; Lactoserum; Patisserie confiserie; Pasteleria-confiteria; Propriete physicochimique; Produccion potencial; Suero de la leche; Possibilite de production
语言
英语
注释
3 tables, 2 fig., 47 ref.
类型
Conference
粮农组织大会
Dairy Ingredients - Production and Utilisation, Melbourne, Vic (Australia), 6 Mar 1991
1996-08-15
AGRIS AP
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