S. T. Dybing

The Ability of Phosphates or κ-Carrageenan to Coagulate Whey Proteins and the Possible Uses of Such Coagula in Cheese Manufacture

D. E. Smith, S. T. Dybing, 1998 .

Effect of Processing Variables on the Formation of Calcium Lactate Crystals on Cheddar Cheese

R. Chandan, S. T. Dybing, J. Wiegand, 1988 .

A Simple Method for Estimating the Extent of Surface Crystal Development on Colored Cheddar Cheese.

S. T. Dybing, J. Wiegand, S. A. Brudvig, 1986, Journal of food protection.

Acceptability of Ice Cream Made with Processed Wheys and Sodium Caseinate

J. G. Parsons, S. W. Seas, S. T. Dybing, 1985 .

Effect of Sodium Hexametaphosphate on Cottage Cheese Yields

J. H. Martin, J. G. Parsons, S. T. Dybing, 1982 .