Imagem da capa

Lactose Hydrolysis in Dairy Products

Lactose is the major disaccharide present in milk. Metabolism of lactose requires lactase which is present in the brush border of epithelial cells of the small intestine. Deficiency of this enzyme leads to malabsorption of lactose and fermentation of lactose occurs in gut which results in various ga...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Autor Corporativo: SpringerLink (Online service)
Outros Autores: Rao, Priyanka Singh (Editor), Sharma, Heena (Editor), Arora, Sumit (Editor), Naik N., Laxmana (Editor)
Formato: Recurso Electrónico livro electrónico
Idioma:inglês
Publicado em: Cham : Springer Nature Switzerland : Imprint: Springer, 2025.
Edição:1st ed. 2025.
Assuntos:
Food science.
Food > Analysis.
Chemistry.
Food > Microbiology.
Food > Safety measures.
Food Science.
Food Chemistry.
Food Engineering.
Food Microbiology.
Food Safety.
Acesso em linha:https://doi.org/10.1007/978-3-031-78207-7
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados

Registos relacionados