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  1. Recent aflatoxin survey data in milk and milk products: A review

    Ketney, Otto | Online Contents | 2017

  2. Detection of adulteration in milk: A review

    Poonia, Amrita | Online Contents | 2017

  3. Effects of calcium chelating agents on the solubility of milk protein concentrate

    McCarthy, Noel A | Online Contents | 2017

  4. Detection of adulteration in milk: A review

    Poonia, Amrita | Online Contents | 2016

  5. Detection of adulteration in milk: A review

    Poonia, Amrita | Online Contents | 2016

  6. Natural antioxidants in milk and dairy products

    Grażyna, Cichosz | Online Contents | 2017

  7. Use of ozone in the dairy industry: A review

    Varga, László | Online Contents | 2016

  8. Probiotic properties of ice creams produced with dietary fibres from by-products of the food industry

    Ayar, Ahmet | Online Contents | 2017

  9. Isolation of exopolysaccharide‐producing bacteria and yeasts from Tibetan kefir and characterisation of the exopolysaccharides

    Chen, Zhina | Online Contents | 2016

  10. Natural antioxidants in milk and dairy products

    Grażyna, Cichosz | Online Contents | 2017

  11. Isolation and characterisation of lactic acid bacteria strains from raw camel milk for potential use in the production of fermented Tunisian dairy products

    Ziadi, Manel | Online Contents | 2016

  12. Major and trace elements in milk and Halloumi cheese as markers for authentication of goat feeding regimes and geographical origin

    Osorio, Maria Teresa | Online Contents | 2015

  13. Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure

    Silva, Juliana V C | Online Contents | 2017

  14. Rheological and sensory properties of stirred yoghurt with inulin‐type fructans

    Glibowski, Pawel | Online Contents | 2016

  15. The effect of inulin as a fat replacer on the quality of low‐fat ice cream

    Tiwari, Anurag | Online Contents | 2015

  16. The effects of consuming probiotic‐fermented milk on the immune system: A review of scientific evidence

    Santiago‐López, Lourdes | Online Contents | 2015

  17. Development of reduced-fat cheeses with the addition of Agave fructans

    Palatnik, Diana R | Online Contents | 2016

  18. Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening

    Eroglu, Ali | Online Contents | 2016

  19. Detection of adulteration by caprine body fat and mixtures of caprine body fat and groundnut oil in bovine and buffalo ghee using differential scanning calorimetry

    Upadhyay, Neelam | Online Contents | 2017

  20. Microbiological quality of Brazilian UHT milk: Identification and spoilage potential of spore-forming bacteria

    Pinto, Claudia L O | Online Contents | 2017

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