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Heat penetration characteristics and physico-chemical properties of in-pouch processed dairy dessert (kheer)

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Formation kinetics of hydroxymethylfurfural and brown coloured compounds in goat milk during heating

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International Journal of Dairy Technology 66 (1) 14 (2013)
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SHELF-LIFE MODELING OF SWEETENED CONDENSED MILK BASED ON KINETICS OF MAILLARD BROWNING

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Revision: Indicadores del deterioro de la calidad proteica y del valor nutritivo de la leche / Review: Indicators of damage of protein quality and nutritional value of milk

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