Implementation of commercial oat and sorghum flours in brewing-Reference-Cited by-同舟云学术

Implementation of commercial oat and sorghum flours in brewing

Published:2013-11-30 Issue:3 Volume:238 Page:515-525
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Schnitzenbaumer Birgit,Kaspar Jörg,Titze Jean,Arendt Elke K.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-013-2129-0.pdf

Reference46 articles.

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3. Miller SS, Fulcher RG (2011) In: Webster FH, Wood PJ (eds) Oats: chemistry and technology, 2nd edn. AACC International, St. Paul, MN

4. Schober TJ, Bean SR (2008) In: Arendt EK, Dal Bello F (eds) Gluten-free cereal products and beverages. Academic Press, Burlington, MA

5. Sontag-Strohm T, Lehtinen P, Kaukovirta-Norja A (2008) In: Arendt EK, Dal Bello F (eds) Gluten-free cereal products and beverages. Academic Press, Burlington, MA

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