Relative Sweetness and Sweetness Quality of Low Calorie Sweeteners in Milk and Coffee Model System
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چکیده
منابع مشابه
Development of Lactose-hydrolyzed Milk with Low Sweetness Using Nanofiltration
A lactose-hydrolyzed milk with low sweetness was developed using nanofiltration. Raw milk was treated with 0.03% β-galactosidase at 4°C for 24 h to hydrolyze lactose partially. The resultant lactose-hydrolyzed milk containing 0.43% lactose was then concentrated using a nanofiltration membrane to reach concentration factor of 2.13. The concentration factors and coefficients of retention of milk ...
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ژورنال
عنوان ژورنال: Korean Journal of Food Science and Technology
سال: 2013
ISSN: 0367-6293
DOI: 10.9721/kjfst.2013.45.6.754