Use of β-glucan from spent brewer's yeast as thickener in skimmed yogurt : Physicochemical, textural and structural properties related to sensory perception
Date
2018-07
Journal Title
Journal ISSN
Volume Title
Publisher
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