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Academic Journal

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

Subjects: Yeast; Yogurt; Microstructure

  • Source: Journal of Dairy Science. Jul2018, Vol. 101 Issue 7, p5821-5831. 11p. 2 Black and White Photographs, 4 Charts, 1 Graph.

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  • 1-10 of  65 results for ""Grant, Shannon""