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

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Advances in Food and Nutrition Research

Mary Ann Augustin and Punsandani Udabage
Advances in Food and Nutrition Research 53 1 (2007)
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Dairy Ingredients for Food Processing

Mary Ann Augustin and Phillip Terence Clarke
Dairy Ingredients for Food Processing 141 (2011)
DOI: 10.1002/9780470959169.ch6
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Free fat, surface fat and dairy powders: interactions between process and product. A review

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Le Lait 87 (3) 187 (2007)
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Physico-chemical characterisation of a non-conventional food protein source from earthworms and sensory impact inarepas

Nathalie Cayot, Philippe Cayot, Elias Bou-Maroun, et al.
International Journal of Food Science & Technology 44 (11) 2303 (2009)
DOI: 10.1111/j.1365-2621.2009.02074.x
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O. V. Lepilkina, I. V.  Loginova and O. G. Kashnikova
Food systems 3 (2) 9 (2020)
DOI: 10.21323/2618-9771-2020-3-2-9-13
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