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Preparation and characteristics of beta-glucan concentrate from brewer's yeast as the additive substance in foodsDOI: 10.5219/258 Keywords: Saccharomyces cerevisiae , brewer's yeast , β-glucan , antioxidative activity Abstract: The brewer￠s yeast was used for preparation of concentrate with content of β-glucan. Hot water extraction (100°C, 5 hours) and subsequently an alkaline extraction of sediment using 1 M NaOH at 90°C for
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