Preparation of hydrolyzed lactose syrup from whey permeate and its functional properties in white pan bread formulation
| dc.contributor.author | Ogunrinola, Oluyemi A. | en_US |
| dc.date.accessioned | 2015-12-30T23:09:33Z | |
| dc.date.available | 2015-12-30T23:09:33Z | |
| dc.date.issued | 1986 | en_US |
| dc.date.published | 1986 | en_US |
| dc.description | Call number: LD2668 .T4 1986 O38 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.department | Animal Sciences and Industry | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/22128 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Bread--Composition. | en_US |
| dc.subject.LCSH | Whey products. | en_US |
| dc.subject.LCSH | Lactose. | en_US |
| dc.title | Preparation of hydrolyzed lactose syrup from whey permeate and its functional properties in white pan bread formulation | en_US |
| dc.type | Text | en_US |
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