Use of durum wheat (Triticum Durum L.) with “yellow berry” as an alternative to malts in the production of ale-type beer: Physicochemical, quality of malts, and sensorial analysis-Reference-Cited by-同舟云学术

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Use of durum wheat (Triticum Durum L.) with “yellow berry” as an alternative to malts in the production of ale-type beer: Physicochemical, quality of malts, and sensorial analysis

Published:2023-01 Issue: Volume:109 Page:103613
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

García-Puebla Carlos Armando,Heredia-Olea Erick,López-Córdova Juan Pedro,Dórame-Miranda Ramón Francisco,Padilla-Torres Cindy Verónica,Rodríguez Félix Francisco,López-Ahumada Guadalupe Amanda

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Effect of malting process duration on malting losses and quality of wheat malts;Belcar;AUCFT,2021

2. Microbial communities and malt quality of durum wheat used in brewing;Bianco;J. Inst. Brew.,2019

3. Brewing with starchy adjuncts: its influence on the sensory and nutritional properties of beer;Cadenas;Foods,2021

4. Relationships between starch pasting properties, free fatty acids and amylose content in barley;Cozzolino;Food Res. Int.,2013

5. Why, when, and how did yeast evolve alcoholic fermentation;Dashko;FEMS Yeast Res.,2014

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Research of raw materials and mashing regimes to produce low digestion wort;The Journal of Almaty Technological University;2023-09-08

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