Article Versions Notes

Zou Z, Duley JA, Cowley DM, Reed S, Arachchige BJ, Bhandari B, Shaw PN, Bansal N. Physicochemical Properties and Whey Proteomes of Camel Milk Powders Produced by Different Concentration and Dehydration Processes. Foods. 2022; 11(5):727. https://doi.org/10.3390/foods11050727

Zou, Zhengzheng, John A. Duley, David M. Cowley, Sarah Reed, Buddhika J. Arachchige, Bhesh Bhandari, Paul N. Shaw, and Nidhi Bansal. 2022. "Physicochemical Properties and Whey Proteomes of Camel Milk Powders Produced by Different Concentration and Dehydration Processes" Foods 11, no. 5: 727. https://doi.org/10.3390/foods11050727

Zou, Z., Duley, J. A., Cowley, D. M., Reed, S., Arachchige, B. J., Bhandari, B., Shaw, P. N., & Bansal, N. (2022). Physicochemical Properties and Whey Proteomes of Camel Milk Powders Produced by Different Concentration and Dehydration Processes. Foods, 11(5), 727. https://doi.org/10.3390/foods11050727