Skip to main navigation Skip to search Skip to main content

Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides

  • University of Tehran

Research output: Contribution to journal › Article › peer-review

Fingerprint

Dive into the research topics of 'Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides'. Together they form a unique fingerprint.
Sort by

Food Science

Agricultural and Biological Sciences