Published July 9, 2021
| Version v1
Journal article
Open
Lactose residual content in PDO cheeses: novel inclusions for consumers with lactose intolerance
Creators
- 1. AILI – Associazione Italiana Latto-Intolleranti Aps, Lucca, Italy
- 2. ELLEFREE S.r.l., Polo Tecnologico Lucchese, Lucca, Italy
- 3. Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa
Description
Table S1: (a) Questions administered to lactose-intolerant consumers and possible relative answers. (b) Questions administered to professionals of nutrition and possible relative answers.
Files
Facioni et al. 2021 - Supplementary materials.pdf
Files
(527.7 kB)
| Name | Size | Download all |
|---|---|---|
|
md5:f80d1a06d8e85da04b893906064018e4
|
527.7 kB | Preview Download |