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Cited article:

Effect of β-lactoglobulin phenotype on whey protein nitrogen index and sulphydryl content of skim milk powder
Effet du phénotype de la β-lactoglobuline sur l'azote des protéines de lactosérum non dénaturées (VVPNI), et la teneur en sulphydryl de la poudre de lait écrémé

Lait, 79 2 (1999) 229-244
DOI: https://doi.org/10.1051/lait:1999219

This article has been cited by the following article(s):

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Alan L. Kelly and Patrick F. Fox
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DOI: 10.1007/978-1-4939-2800-2_1
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Impact of genetic polymorphism on milk powder manufacture and processing

J. Hill, M. Boland, P. Harris and G. Paterson
BSAP Occasional Publication 25 87 (2000)
DOI: 10.1017/S146398150004067X
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Methods to determine denaturation and aggregation of proteins in low-, medium- and high-heat skim milk powders

Hasmukh A. Patel, Skelte G. Anema, Steve E. Holroyd, Harjinder Singh and Lawrence K. Creamer
Le Lait 87 (4-5) 251 (2007)
DOI: 10.1051/lait:2007027
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Advanced Dairy Chemistry—1 Proteins

A. L. Kelly, J. E. O’Connell and P. F. Fox
Advanced Dairy Chemistry—1 Proteins 1027 (2003)
DOI: 10.1007/978-1-4419-8602-3_29
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