Contribution to the process development of lactulose-rich whey production by electro-activation with its subsequent neutralization by using the same electro-activation reactor
Autor: | Allagui, Molka, Karim, Ahasanul, Aider, Mohammed |
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Zdroj: | In Journal of Food Engineering February 2024 362 |
Databáze: | ScienceDirect |
Externí odkaz: |