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Dairy products: technology

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Recent advances in the large-scale production of lipid vesicles for use in food products: microfluidization

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Evaluation of the Particle Size of Fat Globules in a Milk Model Emulsion by Photon Correlation Spectroscopy

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Water Absorption in Fluid Milk Using Fourier Transform Infrared Spectroscopy

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Effect of surfactant on some physico-chemical properties of dairy oil-in-water emulsions

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Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product

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Emerging Dairy Processing Technologies

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Efficiency of a range of homogenisation technologies in the emulsification and stabilization of cream liqueurs

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The effect of native and modified konjac on the physical attributes of pasteurized and UHT-treated skim milk

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Effect of Fat and Protein Contents on Droplet Size and Surface Protein Coverage in Dairy Emulsions

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