Effect of the incorporation of β-galactosidase in the GOS...

Food Research International 2020 / 11 Vol. 137

Effect of the incorporation of β-galactosidase in the GOS production during manufacture of soft cheese

Vénica, Claudia I., Wolf, Verónica I., Bergamini, Carina V., Perotti, María C.
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Volume:
137
Journal:
Food Research International
DOI:
10.1016/j.foodres.2020.109654
Date:
November, 2020
File:
PDF, 815 KB
2020
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