Lactose in milk: properties, nutritional characteristics and role in dairy products

Lactose in milk: properties, nutritional characteristics and role in dairy productsLactose is the main carbohydrate in milk and serves as a source of energy for the neonate, but also has other unique functionalities. Lactose is a low GI carbohydrate with low cariogenic potential, which are important to the healthy development of the neonate. These functionalities are derived from the presence of galactose as one of the monosaccharides and the fact that the monosaccharides, galactose and glucose, are bound by an b 14 rather than an a

and British scholars that focus on Shakespeare and his contemporaries and on the interconnectedness of their art with the visual language of their time

(Joint American-Armenian Project for the Archaeology and Geography of Ancient Transcaucasian Societies) details the general context of contemporary archaeological research in the South Caucasus as well as the specific context of regional investigations in the Tsaghkahovit Plain of central Armenia

to peculiar and detailed investigations of them

Contributing around 10 per cent of world GDP

This chapter provides an overview of physiological

This book collects his significant works on these subjects

place and culture of association

The book argues that these themes are by nature entangled with the discourse of anti-Judaism

How do people make judgments about what food is worth eating and what tastes good

Based on decades of experience in addressing energy-siting conflicts

this book takes a clear and distinct approach to the data

complementing the information from the traditional soil structure analyses