DocumentCode
12391
Title
Lactose Hydrolysis by Fungal and Yeast Lactase: Influence on Freezing Point and Dipping Characteristics of Ice Cream
Author
James Wilson استاد مشاور , Cameron R. Hackney استاد مشاور , Susan S. Sumner استاد مشاور , Susan E. Duncan استاد راهنما
University
Virginia Polytechnic Institute and state University
Grade
نامعلوم
Major
Master of Science )Food Science and Technology(
Number of pages
0
Publish Date
1999
Keyword
vane method , freezing point depression , Ice cream , Dipping , lactose hydrolysis
Note
01
Language
انگليسي
Link To Document