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1966•Journal of the Japanese Society of Food and NutritionRequires access

Studies on the use of nonfat dry milk. 1. Acceptability of nonfat dry milk as a beverage and in prepared foods.

Katsuhiro Tanaka

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Key concepts: Food science, Toned milk, Skimmed milk, Modified milk ingredients, Milk products, Pasteurization, Chemistry

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Studies on the use of nonfat dry milk. 1. Acceptability of nonfat dry milk as a beverage and in prepared foods. — Research Paper | ScholarLens