Impact of protein content, total solids, protein source, and storage time on the functionality of nonfat yogurt

Authors

K. Shah, South Dakota State University

Divisions

Research

Document Type

M.S. Thesis

Publication Date

2012

Advisor

L.E. Metzger

Pages

125

Language

en

Recommended Citation

Shah, K., "Impact of protein content, total solids, protein source, and storage time on the functionality of nonfat yogurt" (2012). Dairy Science Publication Database. 622.
https://openprairie.sdstate.edu/dairy_pubdb/622