Effect of reduction of lactose in yogurts by addition of β‐galactosidase enzyme on volatile compound profile and quality parameters

Publisher: John Wiley & Sons Inc

E-ISSN: 1365-2621|50|5|1076-1082

ISSN: 0950-5423

Source: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.5, 2015-05, pp. : 1076-1082

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Abstract