Suresh g Sutariya

South Dakota State University
Brookings, SD
USA

Papers:
325 Improving properties of acid skim milk gels by adjusting non-micellar to micellar protein ratio and controlling protein interactions 326 Controlling the viscosity of milk concentrates through tailored casein-whey protein interactions 1009 Mechanisms and ways for improving heat stability of Micellar Casein Concentrates 1133 Role of protein interactions on microstructure and rheological properties of Greek-style Yogurt