Dispersibility, suspension ability, solubility, and gelation properties of rehydrated frozen highly concentrated micellar casein.

Authors

Y. Lu, South Dakota State University
D. J. McMahon
L. Metzger

Divisions

Research

Document Type

Abstract

Publication Date

2014

Journal

Journal of Dairy Science

Volume

E-Suppl. 1

Issue

97

Pages

1

Language

en

Recommended Citation

Lu, Y.; McMahon, D. J.; and Metzger, L., "Dispersibility, suspension ability, solubility, and gelation properties of rehydrated frozen highly concentrated micellar casein." (2014). Dairy Science Publication Database. 1344.
https://openprairie.sdstate.edu/dairy_pubdb/1344