Impact of flavouring substances on the aggregation behaviour of dissolved barley β-glucans in a model beer

Author:

Kupetz M.,Sacher B.,Becker T.

Funder

German Ministry of Economics and Energy

FEI

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference60 articles.

1. The effect of β-glucan molecular weight on the sensitivity of dye binding assay procedures for β-glucan estimation;Anderson;Journal of the Institute of Brewing,1990

2. Ein Beitrag zur Charakterisierung von β-Glucanausscheidungen einen Bieres;Annemüller;Brauwelt,1998

3. Viscosity of beta-glucan in oat products;Anttila;Journal of Agricultural and Food Science,2004

4. Barley β-glucans—Their role in malting and brewing;Bamforth;Brewers Digest,1982

5. The degaradation of β-glucan during malting and mashing: the role of β-glucanases;Bamforth;Journal of the Institute of Brewing,1983

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