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Publication

Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions

Journal Contribution - Journal Article

Journal: FOOD HYDROCOLLOIDS

ISSN: 1873-7137

Volume: 112

Publication year:2021

WoS Id: 000600361600005
DOI: https://doi.org/10.1016/j.foodhyd.2020.106342
Handle: http://hdl.handle.net/1854/LU-8675218

Accessibility:Closed