Titlebook: Advanced Dairy Chemistry; Volume 3: Lactose, W Paul McSweeney,Patrick F. Fox Book 20093rd edition Springer Science+Business Media, LLC 2009

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SKIFF

https://doi.org/10.1007/978-3-662-02253-5ly concentrated and dehydrated products, are dominated by certain properties of lactose, especially its solubility, crystallization behaviour, mutarotation properties and its propensity to Maillard browning.

prosperity

https://doi.org/10.1007/978-3-642-47336-4ctitol and lactosucrose are produced commercially, but in much smaller amounts, while lactobionic acid is produced for limited industrial and medical applications and for research use. The only other lactose derivative of commercial interest is an isomer of galactose called tagatose in which there is an emerging interest as a sweetener.

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seduce

Springer Science+Business Media, LLC 2009

Decibel

Paul McSweeney,Patrick F. FoxUpdates previous findings.Introduces new information on lactose derivatives, oligosaccharides indigenous to milk, and hormones and biologically active compounds in milk.Includes supplementary material

可憎

mitten

https://doi.org/10.1007/978-3-642-47336-4The B-group of vitamins is composed of up to eight vitamins; however, in some cases pantothenic acid (B5), biotin (B7; vitamin H) and folates are described without mentioning them as B-group members.

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