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Effects of using whey and maltodextrin in white cheese powder production on free fatty acid content, nonenzymatic browning and oxidation degree during storage

Zafer Erbay and Nurcan Koca
International Dairy Journal 96 1 (2019)
DOI: 10.1016/j.idairyj.2019.04.002
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Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage

Zafer Erbay and Nurcan Koca
Journal of Dairy Science 98 (12) 8391 (2015)
DOI: 10.3168/jds.2015-9765
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Effect of outlet drying temperature and milk fat content on the physicochemical characteristics of spray-dried camel milk powder

Ahmed Zouari, Ítalo Tuler Perrone, Pierre Schuck, et al.
Drying Technology 37 (13) 1615 (2019)
DOI: 10.1080/07373937.2018.1526189
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