Improving properties of acid skim milk gels by adjusting non-micellar to micellar protein ration and controlling protein interactions.

Authors

G. H. Meletharayil, South Dakota State University
H. A. Pate;
S. G. Sutariya

Divisions

Research

Document Type

Abstract

Publication Date

2014

Journal

Journal of Dairy Science

Volume

E-Suppl. 1

Issue

97

Pages

161

Language

en

Recommended Citation

Meletharayil, G. H.; Pate;, H. A.; and Sutariya, S. G., "Improving properties of acid skim milk gels by adjusting non-micellar to micellar protein ration and controlling protein interactions." (2014). Dairy Science Publication Database. 1371.
https://openprairie.sdstate.edu/dairy_pubdb/1371