Improving yogurt texture through CO2 treatment and tailored interactions of milk proteins. General Mills. Minneapolis, MN, May 01

Authors

H. A. Patel, South Dakota State University

Divisions

Outreach

Document Type

Presentation

Publication Date

2014

Language

en

Recommended Citation

Patel, H. A., "Improving yogurt texture through CO2 treatment and tailored interactions of milk proteins. General Mills. Minneapolis, MN, May 01" (2014). Dairy Science Publication Database. 693.
https://openprairie.sdstate.edu/dairy_pubdb/693