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