Sensory Assessment of Bi-Enzymatic-Treated Glucose-Galactose Syrup
There are a variety of ways to make glucose-galactose syrup (GGS) and other products of lactose hydrolysis; therefore, research is still ongoing and will undoubtedly result in improved methods and lower costs. The aim of the study was to use a two-stage fermentation approach to increase the sweetnes...
Main Authors: | , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-01-01
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Series: | Fermentation |
Subjects: | |
Online Access: | https://www.mdpi.com/2311-5637/9/2/136 |