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Autor:
Ana J. Mosquera-Martínez, José U. Sepúlveda-Valencia, Héctor J. Ciro-Velásquez, Sandra Vargas-Díaz, Laura Pérez-Escobar
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100272- (2023)
Glucose-galactose syrup is a sweetener obtained from whey. It is scarcely industrial produced due to its low level of sweetness and lower economic competitiveness compared to other traditional sugars. However, it could be used in the food industry as
Externí odkaz:
https://doaj.org/article/03979da6b3a44cafa3dab8e9251d1513
