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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

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      Accepted_Manuscript.pdf (284.0Kb)
      Publication date
      07/2018
      Author
      Raikos, Vasileios
      Grant, Shannon
      Hayes, Helen
      Ranawana, Viren
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      Citation
      Raikos , V , Grant , S , Hayes , H & Ranawana , V 2018 , ' Use of β-glucan from spent brewer's yeast as thickener in skimmed yogurt : Physicochemical, textural and structural properties related to sensory perception ' , Journal of Dairy Science , vol. 101 , no. 7 , pp. 5821-5831 . https://doi.org/10.3168/jds.2017-14261
      URI
      http://hdl.handle.net/2164/12218
      DOI
      https://doi.org/10.3168/jds.2017-14261
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