Brewing with malted barley or raw barley: what makes the difference in the processes?
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://link.springer.com/article/10.1007/s00253-018-9537-9/fulltext.html
Reference62 articles.
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3. Baik B-K, Ullrich SE (2008) Barley for food: characteristics, improvement, and renewed interest. J Cereal Sci 48(2):233–242. https://doi.org/10.1016/j.jcs.2008.02.002
4. Balakireva AV, Zamyatnin AA (2016) Properties of gluten intolerance: gluten structure, evolution, pathogenicity and detoxification capabilities. Nutrients 8(10):644. https://doi.org/10.3390/nu8100644
5. Bamforth CW (2009) Current perspectives on the role of enzymes in brewing. J Cereal Sci 50(3):353–357. https://doi.org/10.1016/j.jcs.2009.03.001
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