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Extrusion influence on the nutritive value of casein preparations

J. Szpendowski, R. Amarowicz, Z. Śmietana and W. Kozikowski
Food / Nahrung 37 (1) 1 (1993)
DOI: 10.1002/food.19930370102
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Calcium and phosphorus levels as indices of textured milk proteins being substituted for meat proteins

R. Amarowicz, Z. Śamietana and S. Smoczyński
Food / Nahrung 29 (7) 681 (1985)
DOI: 10.1002/food.19850290706
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Improved Utilization of Dairy Proteins: Coextrusion of Casein and Wheat Flour

F.R. van de Voort, D.W. Stanley and R. Edamura
Journal of Dairy Science 67 (4) 749 (1984)
DOI: 10.3168/jds.S0022-0302(84)81365-X
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