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