Show simple item record

dc.contributor.authorRaikos, Vasileios
dc.contributor.authorGrant, Shannon
dc.contributor.authorHayes, Helen
dc.contributor.authorRanawana, Viren
dc.date.accessioned2019-04-25T23:04:34Z
dc.date.available2019-04-25T23:04:34Z
dc.date.issued2018-07
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.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.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.format.extent11
dc.format.extent290910
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
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.contributor.institutionUniversity of Aberdeen.Fund Raisingen
dc.description.statusPeer revieweden
dc.identifier.doi10.3168/jds.2017-14261
dc.date.embargoedUntil2019-04-26


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record