Hydrolysis and utilization of lactose in whey by selected microorganisms for potential use in breadmaking

Hydrolysis and utilization of lactose in whey by selected microorganisms for potential use in breadmaking

Digitized by Kansas Correctional Industries

Bibliographic Details
Main Author:	Spielman, Norval Keith
Language:	en_US
Published:	Kansas State University 2011
Online Access:	http://hdl.handle.net/2097/10616

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