Formulation of Nonfat Yogurt with Β-glucan from Spent Brewer ’ S Yeast

@inproceedings{Mejri2014FormulationON,
  title={Formulation of Nonfat Yogurt with Β-glucan from Spent Brewer ’ S Yeast},
  author={Wided Mejri and Salwa Bornaz and Ali Sahli},
  year={2014}
}
The brewer’s industry generates a huge amount of spent yeast. Its valorization can be a solution for the environmental pollution and, being rich in β-glucans, spent brewer’s yeast are of great interest food and pharmaceutical industries. Chemical extraction of β-glucan was done according to the technique described by Thammakiti et al. (2004) with a slight modification. β-glucan at appropriate concentrations (0, 0.5, 1, 1.5 and 2%), as a fat replacer was incorporated into non-fat yogurt and… CONTINUE READING
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