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The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability

C.W. Park and M.A. Drake
Journal of Food Science 79 (4) R452 (2014)
DOI: 10.1111/1750-3841.12396
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Free fat, surface fat and dairy powders: interactions between process and product. A review

Marie-Laure Vignolles, Romain Jeantet, Christelle Lopez and Pierre Schuck
Le Lait 87 (3) 187 (2007)
DOI: 10.1051/lait:2007010
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