Effect of processing and storage temperatures on the physical stability of sodium-caseinate-stabilized emulsions.

Authors

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

Divisions

Research

Document Type

Abstract

Publication Date

2013

Journal

Journal of Dairy Science

Volume

E-Suppl. 1

Issue

96

Pages

1

Language

en

Recommended Citation

Liang, Y. C.; Patel, H. A.; Matia-Merino, L.; and Ye, A., "Effect of processing and storage temperatures on the physical stability of sodium-caseinate-stabilized emulsions." (2013). Dairy Science Publication Database. 1255.
https://openprairie.sdstate.edu/dairy_pubdb/1255