Physical stability of milk-protein-concentrate based dispersions and emulsions as influenced by heating pH in presence of small molecules. New Zealand Institute of Food Science and Technology Annual converence. Hamilton, New Zealand, Jun 26

Authors

Y. C. Liang, South Dakota State University
H. A. Patel
M. Golding
L. Matia-Merino

Divisions

Outreach

Document Type

Presentation

Publication Date

2012

Language

en

Recommended Citation

Liang, Y. C.; Patel, H. A.; Golding, M.; and Matia-Merino, L., "Physical stability of milk-protein-concentrate based dispersions and emulsions as influenced by heating pH in presence of small molecules. New Zealand Institute of Food Science and Technology Annual converence. Hamilton, New Zealand, Jun 26" (2012). Dairy Science Publication Database. 629.
https://openprairie.sdstate.edu/dairy_pubdb/629