Potential of bread wheat (Triticum aestivum) affected by the yellow-berry physiological disorder for the production of brewing malts
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference30 articles.
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3. 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;Journal of Cereal Science;2023-01
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