Statistics for 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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| Use of β-glucan from spent brewer's yeast as thickener in skimmed yogurt : Physicochemical, textural and structural properties related to sensory perception | 2 |
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| Accepted_Manuscript.pdf | 4 |