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For: Markoska T, Huppertz T, Grewal MK, Vasiljevic T. FTIR analysis of physiochemical changes in raw skim milk upon concentration. LWT 2019;102:64-70. [DOI: 10.1016/j.lwt.2018.12.011] [Cited by in Crossref: 14] [Cited by in F6Publishing: 14] [Article Influence: 4.7] [Reference Citation Analysis]
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11 Singla G, Singh U, Sangwan RS, Panesar PS, Krishania M. Comparative study of various processes used for removal of bitterness from kinnow pomace and kinnow pulp residue. Food Chem 2021;335:127643. [PMID: 32745841 DOI: 10.1016/j.foodchem.2020.127643] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
12 Neves MIL, Strieder MM, Silva EK, Meireles MAA. Milk colloidal system as a reaction medium and carrier for the natural blue colorant obtained from the cross-linking between genipin and milk proteins. Innovative Food Science & Emerging Technologies 2020;61:102333. [DOI: 10.1016/j.ifset.2020.102333] [Cited by in Crossref: 9] [Cited by in F6Publishing: 11] [Article Influence: 4.5] [Reference Citation Analysis]