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Cited article:

Crystallization mechanisms in camel milk cream during physical ripening: Effect of temperature and ripening duration

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Nanoparticles fabricated from bulk solid lipids: Preparation, properties, and potential food applications

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Thermal characteristics of freeze-dried camel milk and its major components

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Crystallization Properties and Polymorphism of Triacylglycerols in Goat’s Milk Fat Globules

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Journal of Agricultural and Food Chemistry 56 (12) 4511 (2008)

Liposomal formulation of a glycerolipidic prodrug for lymphatic delivery of didanosine via oral route

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International Journal of Pharmaceutics 344 (1-2) 62 (2007)

Anhydrous Goat's Milk Fat:  Thermal and Structural Behaviors Studied by Coupled Differential Scanning Calorimetry and X-ray Diffraction. 2. Influence of Cooling Rate

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Journal of Agricultural and Food Chemistry 55 (12) 4741 (2007)