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Propriétés physiques de la poudre de lait entier fabriquée selon la méthode de séchage à double effet
This article has been cited by the following article(s):
The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor StabilityC.W. Park and M.A. Drake
Journal of Food Science 79 (4) (2014)
Free fat, surface fat and dairy powders: interactions between process and product. A reviewMarie-Laure Vignolles, Romain Jeantet, Christelle Lopez and Pierre Schuck
Le Lait 87 (3) 187 (2007)