{"product_id":"9783031782060","title":"Lactose Hydrolysis in Dairy Products (2025. xiii, 190 S. XIII, 190 p. 10 illus. 235 mm)","description":"\u003cp\u003eMajor advances have been made in the production of lactose-free dairy products through lactose hydrolysis processing methods.Most of the books available on lactose hydrolysis in dairy products were published from 1970-1990.\u003c\/p\u003e","brand":"SPRINGER, BERLIN; SPRINGER NATURE SWITZERLAND; SPRING","offers":[{"title":"Default Title","offer_id":48865547550955,"sku":"00000_00000_00000_00000","price":366.22,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0758\/4484\/5803\/files\/9783031782060-1.jpg?v=1781717797","url":"https:\/\/kinokuniya.com.sg\/products\/9783031782060","provider":"Books Kinokuniya Singapore","version":"1.0","type":"link"}