APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS
Sugar substitution is a hot topic in current food and beverage development. Sugar substitute is a food additive with sugar-like taste and usually cheaper than sugar. We developed production of glucose-galactose syrup (GGS) from cheese whey to replace and lower sucrose contentin dairy products. Nanof...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2015-11-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/?page=archive&jrn=6&article=11 |