Hydrodynamic cavitation as a tool to improve texture, mouthfeel, and creaminess in formulated and high-protein, low-fat Greek yogurts.

Authors

G. H. Meletharayil, South Dakota State University
H. A. Patel, South Dakota State University

Document Type

Abstract

Publication Date

2015

Journal

Journal of Dairy Science

Volume

Suppl. 2

Issue

98

Language

en

Recommended Citation

Meletharayil, G. H. and Patel, H. A., "Hydrodynamic cavitation as a tool to improve texture, mouthfeel, and creaminess in formulated and high-protein, low-fat Greek yogurts." (2015). Dairy Science Publication Database. 1460.
https://openprairie.sdstate.edu/dairy_pubdb/1460