The influence of protein content of milk protein concentrates on the rheological properties of Greek style acid skim milk gels.

Authors

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

Divisions

Research

Document Type

Abstract

Publication Date

2014

Journal

Journal of Dairy Science

Volume

E-Suppl. 1

Issue

97

Pages

121

Language

en

Recommended Citation

Meletharayil, G. H.; Patel, H. A.; and Huppertz, T., "The influence of protein content of milk protein concentrates on the rheological properties of Greek style acid skim milk gels." (2014). Dairy Science Publication Database. 1407.
https://openprairie.sdstate.edu/dairy_pubdb/1407