[{"data": {"name": "Interactions of milk proteins during the manufacture of milk powders", "@type": "ScholarlyArticle", "genre": "journal-article", "author": [{"name": "Harjinder Singh", "@type": "Person"}], "@context": "http://schema.org/", "encoding": [{"@type": "MediaObject", "contentUrl": "https://hal.archives-ouvertes.fr/hal-00895658/file/hal-00895658.pdf", "encodingFormat": "application/pdf"}, {"@type": "MediaObject", "contentUrl": "https://hal.archives-ouvertes.fr/hal-00895658/document", "encodingFormat": "application/pdf"}], "publisher": {"name": "EDP Sciences", "@type": "Organization"}, "identifier": [{"@type": "PropertyValue", "value": "10.1051/lait:2007014", "propertyID": "DOI"}, {"@type": "PropertyValue", "value": "CCXhnYgXZ8dGp-CTCvBKAfZXTGy-CDEdktDKUnjAq-CR5BuZA545ymQ", "propertyID": "ISCC"}], "datePublished": "2007-07-01"}, "schema": "schema.org", "mediatype": "application/ld+json"}]