The addition of defatted rice bran to malted rice improves the quality of rice beer-Reference-Cited by-同舟云学术

The addition of defatted rice bran to malted rice improves the quality of rice beer

Published:2019-09 Issue: Volume:112 Page:108262
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Prestes Dejalmo Nolasco,Spessato Adreano,Talhamento André,Gularte Marcia Arocha,Schirmer Manoel Artigas,Vanier Nathan Levien^ORCID,Rombaldi Cesar Valmor

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

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4. Specialty rice malt optimization and improvement of rice malt beer aspect and aroma;Ceccaroni;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2019

5. Health benefits of finger millet (eleusine coracana L.) polyphenols and dietary fiber: A review;Devi;Journal of Food Science & Technology,2014

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1. A comprehensive review of the benefits of drinking craft beer: Role of phenolic content in health and possible potential of the alcoholic fraction;Current Research in Food Science;2023

2. An Overview of the Application of Multivariate Analysis to the Evaluation of Beer Sensory Quality and Shelf-Life Stability;Foods;2022-07-09

3. Rice bran and its constituents: Introduction and potential food uses;International Journal of Food Science & Technology;2022-05-24

4. Recent innovations in the production of selected specialty (non-traditional) beers;Folia Microbiologica;2021-06-07

5. Impact of germination on the chemical profile of HomChaiya rice wort and beer;RSC Advances;2021