Influence of Bacillus spp. on microstructure, graininess, lipolysis and sensory properties of sour cream.

Authors

D. Mehta
L. Metzger
A. Hassan
B. Nelson

Divisions

Research

Document Type

Abstract

Publication Date

2017

Advisor

L. Metzger

Journal

Journal of Dairy Science

Volume

100

Issue

Suppl. 2

Pages

8-9

Language

en

Recommended Citation

Mehta, D.; Metzger, L.; Hassan, A.; and Nelson, B., "Influence of Bacillus spp. on microstructure, graininess, lipolysis and sensory properties of sour cream." (2017). Dairy Science Publication Database. 1860.
https://openprairie.sdstate.edu/dairy_pubdb/1860