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Cited article:
T.O. Pantako , M. Passos , T. Desrosiers , J. Amiot
Lait, 72 6 (1992) 553-571
Accepted: 1992-09-22
This article has been cited by the following article(s):
6 articles
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Total and soluble contents of calcium, magnesium, phosphorus and zinc in yoghurts
Miguel Angel de la Fuente, Fernando Montes, Gonzalo Guerrero and Manuela Juárez Food Chemistry 80 (4) 573 (2003) https://doi.org/10.1016/S0308-8146(02)00505-8
Nutritional and Physiological Criteria in the Assessment of Milk Protein Quality for Humans
Cécile Bos, Claire Gaudichon and Daniel Tomé Journal of the American College of Nutrition 19 (sup2) 191S (2000) https://doi.org/10.1080/07315724.2000.10718068
Mineral-binding milk proteins and peptides; occurrence, biochemical and technological characteristics
Gerd E. Vegarud, T. Langsrud and C. Svenning British Journal of Nutrition 84 (S1) 91 (2000) https://doi.org/10.1017/S0007114500002300
Biological availability of calcium and magnesium from dairy products
J. Delisle, J. Amiot and F. Doré International Dairy Journal 5 (1) 87 (1995) https://doi.org/10.1016/0958-6946(94)P1601-9