Intrinsic and extrinsic factors drive differences in the gelatinisation behaviour of barley and malt starch

Author:

De Schepper C.F.,Courtin C.M.

Funder

Fonds Wetenschappelijk Onderzoek

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Characterization and modeling of the A-and B-granule starches of wheat, triticale, and barley;Ao;Carbohydrate Polymers,2007

2. Barley and malt starch in brewing: A general review;Bamforth;Technical quarterly-Master Brewers Association of the Americas,2003

3. Scientific principles of malting and brewing;Bamforth,2006

4. Physicochemical changes in barley starch during malting;Contreras-Jiménez;Journal of the Institute of Brewing,2019

5. A kinetic study on the thermal inactivation of barley malt α–amylase and β–amylase during the mashing process;De Schepper;Food Research International,2022

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