High mashing thickness negatively influences gelatinisation of small and large starch granules and starch conversion efficiency during barley malt brewing-Reference-Cited by-同舟云学术

High mashing thickness negatively influences gelatinisation of small and large starch granules and starch conversion efficiency during barley malt brewing

Published:2022-10 Issue: Volume:131 Page:107745
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

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

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

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3. Barley grain constituents, starch composition, and structure affect starch in vitro enzymatic hydrolysis;Asare;Journal of Agricultural and Food Chemistry,2011

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

5. Current perspectives on the role of enzymes in brewing;Bamforth;Journal of Cereal Science,2009

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