Use of β-glucan from spent brewer's yeast as thickener in skimmed yogurt : Physicochemical, textural and structural properties related to sensory perception

Raikos, VasileiosGrant, ShannonHayes, HelenRanawana, Viren2019-04-252019-04-252018-07Raikos, 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.2017-142610022-0302ORCID: /0000-0001-5186-2696/work/44190038ORCID: /0000-0003-3582-6040/work/90173730http://hdl.handle.net/2164/12218This 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).11290910engyogurtbeta-glucanbrewer's yeastthickenerR MedicineRUse of β-glucan from spent brewer's yeast as thickener in skimmed yogurt : Physicochemical, textural and structural properties related to sensory perceptionJournal article10.3168/jds.2017-142611017