Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance
Author:
Affiliation:
1. International Centre for Brewing Science, School of Biosciences, University of Nottingham, Loughborough, United Kingdom
2. Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, United Kingdom
Funder
GiTEC, AB InBev, Belgium
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2109585
Reference170 articles.
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2. Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces
3. Particle size heterogeneity in milled barley and sorghum grains: Effects on physico-chemical properties and starch digestibility
4. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
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