Steigerung der Süßkraft von Lactose durch enzymatische Hydrolyse und partielle Isomerisierung der Glucose (Lactosesüßkraft)

Category

Translated title:

Enhancing the sweetening power of lactose by enzymatic hydrolysis and partial isomerization of the glucose (Lactosesüßkraft) (English)

Conference:

Innovationstage 2018, 23. -24. Oktober 2018, Bonn

Published in:

Innovationstage 2018 : Innovative Ideen – smarte Produkte ; 23. und 24. Oktober in Bonn
(2018), p. 169-174

Date Issued:

10.2018

Language:

German

Type of Resource:

Text

DDC subject of DNB:

660 Chemical engineering

Institution:

Max Rubner-Institut, Department of Safety and Quality of Milk and Fish Products

Physical Location:

A1889