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Publisher: Wiley-Blackwell

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Volume 58, Number 3, August 2005

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Manufacturing, properties and shelf life of labneh: a review
pp. 129-137(9)
Authors: NSABIMANA, CONSOLATE; JIANG, BO; KOSSAH, RIMA

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Disruption of fat globules during concentration of whole milk in a pilot scale multiple-effect evaporator
pp. 143-149(7)
Authors: YE, AIQIAN; SINGH, HARJINDER; TAYLOR, MICHAEL; ANEMA, SKELTE

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Loss of available lysine during processing of different dulce de leche formulations
pp. 164-168(5)
Authors: MALEC, LAURA S; LLOSA, RICARDO A; NARANJO, GABRIELA B; VIGO, MARÍA S

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The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture
pp. 180-184(5)
Authors: GUVEN, M; YASAR, K; KARACA, O B; HAYALOGLU, A A

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Bioavailability of calcium and physicochemical properties of calcium-fortified buffalo milk
pp. 185-189(5)
Authors: RANJAN, PRIYA; ARORA, SUMIT; SHARMA, GHANSHYAM S; SINDHU, JAGVEER S; KANSAL, VINOD K; SANGWAN, RAM B

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Book Review
pp. 190-190(1)

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Book Review
pp. 191-191(1)

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Book Review
pp. 192-192(1)

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