Abstract
Lactose is described as an extremely functional ingredient, suitable for incorporation in a wide variety of food products. Lactose as a constituent of milk and whey products is widely used in the preparation of bakery items. Pure edible lactose is not used as such but it could be with considerable benefits claimed (Rajah and Blendford, 1988).
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Blendford, D.E. (1996) ‘Whey from waste to gold’, Int. Food Ingredients, Jan./Feb., 42–44. Cauvain, S.P. and Seiler, D.A.L. (1992) Equilibrium Relative Humidity and Shelf Life of Cakes, FMBRA Report 150.
Rajah, K.K. and Blendford, D.E. (1988) Lactose in the Baking Industry, Association of Lactose Manufacturers, The Hague.
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© 1997 Springer Science+Business Media Dordrecht
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Bennion, E.B., Bamford, G.S.T., Bent, A.J. (1997). Lactose. In: Bent, A.J. (eds) The Technology of Cake Making. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6690-5_6
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DOI: https://doi.org/10.1007/978-1-4757-6690-5_6
Publisher Name: Springer, Boston, MA
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