Development Office research

Permanent URI for this collectionhttps://hdl.handle.net/2164/495

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Use of β-glucan from spent brewer's yeast as thickener in skimmed yogurt : Physicochemical, textural and structural properties related to sensory perception
(2018-07) Raikos, Vasileios; Grant, Shannon; Hayes, Helen; Ranawana, Viren; University of Aberdeen.Rowett Institute; University of Aberdeen.Medical Education