Preparation of hydrolyzed lactose syrup from whey permeate and its functional properties in white pan bread formulation

Ogunrinola, Oluyemi A.2015-12-302015-12-301986http://hdl.handle.net/2097/22128Call number: LD2668 .T4 1986 O38Bread--Composition.Whey products.Lactose.Preparation of hydrolyzed lactose syrup from whey permeate and its functional properties in white pan bread formulationTextMasters theses