The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese von Romeih, Ehab Ali, Moe, Kim Marius, Skeie, Siv

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The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese von Romeih, Ehab Ali, Moe, Kim Marius, Skeie, Siv Borghild

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Growth of adjunct Lactobacillus casei in Cheddar cheese differing in milk fat globule membrane components von Stjepanovic, Aleksandra, Moe, Kim Marius, Romeih, Ehab Ali, Aideh, Bashir, Vogensen, Finn Kvist, Østlie, Hilde Marit, Skeie, Siv Borghild

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The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese von Romeih, Ehab Ali, Moe, Kim Marius, Skeie, Siv Borghild

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Growth of adjunct Lactobacillus casei in Cheddar cheese differing in milk fat globule membrane components von Stjepanovic, Aleksandra, Moe, Kim Marius, Romeih, Ehab Ali, Aideh, Bashir, Vogensen, Finn Kvist, Østlie, Hilde Marit, Skeie, Siv Borghild

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Camel milk whey hydrolysate inhibits growth and biofilm formation of Pseudomonas aeruginosa PAO1 and methicillin-resistant Staphylococcus aureus von Abdel-Hamid, Mahmoud, Romeih, Ehab, Saporito, Paola, Osman, Ali, Mateiu, Ramona Valentina, Mojsoska, Biljana, Jenssen, Håvard

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Changes in Whey Proteome between Mediterranean and Murrah Buffalo Colostrum and Mature Milk Reflect Their Pharmaceutical and Medicinal Value von Abdel-Hamid, Mahmoud, Yang, Pan, Mostafa, Islam, Osman, Ali, Romeih, Ehab, Yang, Yongxin, Huang, Zizhen, Awad, Awad A, Li, Ling

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