Impact of total solids, protein content, and protein source on the functionality of nonfat-yogurt

Authors

L. E. Metzger, South Dakota State University
K. N. Shah

Divisions

Research

Document Type

Abstract

Publication Date

2012

Journal

Journal of Dairy Science

Volume

Suppl. 1

Issue

95

Pages

729

Language

en

Recommended Citation

Metzger, L. E. and Shah, K. N., "Impact of total solids, protein content, and protein source on the functionality of nonfat-yogurt" (2012). Dairy Science Publication Database. 1184.
https://openprairie.sdstate.edu/dairy_pubdb/1184