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This article has been cited by the following article(s):
FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITYO. V. Lepilkina, I. V. Loginova and O. G. Kashnikova
Food systems 3 (2) 9 (2020)
Physico‐chemical characterisation of a non‐conventional food protein source from earthworms and sensory impact in arepasNathalie Cayot, Philippe Cayot, Elias Bou‐Maroun, Hélène Laboure, Beatriz Abad‐Romero, Karine Pernin, Nuria Seller‐Alvarez, Ayary V. Hernández, Elil Marquez and Ana L. Medina
International Journal of Food Science & Technology 44 (11) 2303 (2009)
Advances in Food and Nutrition ResearchMary Ann Augustin and Punsandani Udabage
Advances in Food and Nutrition Research 53 1 (2007)
Free fat, surface fat and dairy powders: interactions between process and product. A reviewMarie-Laure Vignolles, Romain Jeantet, Christelle Lopez and Pierre Schuck
Le Lait 87 (3) 187 (2007)