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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