dc.contributor.author | Raikos, Vasileios | |
dc.contributor.author | Grant, Shannon | |
dc.contributor.author | Hayes, Helen | |
dc.contributor.author | Ranawana, Viren | |
dc.date.accessioned | 2019-04-25T23:04:34Z | |
dc.date.available | 2019-04-25T23:04:34Z | |
dc.date.issued | 2018-07 | |
dc.identifier | 117534283 | |
dc.identifier | a8d5cdea-2482-4980-86e0-3d28e15b8cd5 | |
dc.identifier | 85046169112 | |
dc.identifier.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 | en |
dc.identifier.issn | 0022-0302 | |
dc.identifier.other | ORCID: /0000-0001-5186-2696/work/44190038 | |
dc.identifier.other | ORCID: /0000-0003-3582-6040/work/90173730 | |
dc.identifier.uri | http://hdl.handle.net/2164/12218 | |
dc.description | This 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.format.extent | 11 | |
dc.format.extent | 290910 | |
dc.language.iso | eng | |
dc.relation.ispartof | Journal of Dairy Science | en |
dc.subject | yogurt | en |
dc.subject | beta-glucan | en |
dc.subject | brewer's yeast | en |
dc.subject | thickener | en |
dc.subject | R Medicine | en |
dc.subject.lcc | R | en |
dc.title | Use of β-glucan from spent brewer's yeast as thickener in skimmed yogurt : Physicochemical, textural and structural properties related to sensory perception | en |
dc.type | Journal article | en |
dc.contributor.institution | University of Aberdeen.Rowett Institute | en |
dc.contributor.institution | University of Aberdeen.Fund Raising | en |
dc.description.status | Peer reviewed | en |
dc.identifier.doi | 10.3168/jds.2017-14261 | |
dc.date.embargoedUntil | 2019-04-26 | |