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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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dc.contributor.authorRaikos, Vasileios
dc.contributor.authorGrant, Shannon
dc.contributor.authorHayes, Helen
dc.contributor.authorRanawana, Viren
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.contributor.institutionUniversity of Aberdeen.Medical Educationen
dc.date.accessioned2019-04-25T23:04:34Z
dc.date.available2019-04-25T23:04:34Z
dc.date.embargoedUntil2019-04-26
dc.date.issued2018-07
dc.descriptionThis work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).en
dc.description.statusPeer revieweden
dc.format.extent11
dc.format.extent290910
dc.identifier117534283
dc.identifiera8d5cdea-2482-4980-86e0-3d28e15b8cd5
dc.identifier85046169112
dc.identifier.citationRaikos, 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.2017-14261en
dc.identifier.doi10.3168/jds.2017-14261
dc.identifier.iss7en
dc.identifier.issn0022-0302
dc.identifier.otherORCID: /0000-0001-5186-2696/work/44190038
dc.identifier.otherORCID: /0000-0003-3582-6040/work/90173730
dc.identifier.urihttp://hdl.handle.net/2164/12218
dc.identifier.vol101en
dc.language.isoeng
dc.relation.ispartofJournal of Dairy Scienceen
dc.subjectyogurten
dc.subjectbeta-glucanen
dc.subjectbrewer's yeasten
dc.subjectthickeneren
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleUse of β-glucan from spent brewer's yeast as thickener in skimmed yogurt : Physicochemical, textural and structural properties related to sensory perceptionen
dc.typeJournal articleen

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