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Teagasc (Organization)
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Teagasc (Organization)
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Teagasc (Organization)
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Dairy ingredients for chocolate and confectionery /
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Dairy ingredients in chocolate /
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The use of cold setting whey proteins to enhance the gelation properties of foods /
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Encapsulated milk fat products /
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The use of confocal laser microscopy in food ingredient evaluation /
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Author: Keogh, M. K.
Format
5
Book
Online Availability
5
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Subject
1
Chocolate industry
1
Chocolate processing
1
Dairy microbiology
1
Dairy products
1
Dairying
1
Food industry and trade
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1
Milkfat
1
Whey
1
Whey products
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Author
Keogh, M. K.
Language
5
English
Region
4
Ireland
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