Malting, brewing, fermentation, and distilling-Reference-Cited by-同舟云学术

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Malting, brewing, fermentation, and distilling

Published:2018 Issue: Volume: Page:729-784
ISSN:
Container-title:Kent's Technology of Cereals
language:
Short-container-title:

Author:

Rosentrater Kurt A.,Evers A.D.

Publisher

Elsevier

Reference56 articles.

1. Scientific Principles of Malting and Brewing;Bamforth,2006

2. Cereals in Scotch whisky production;Bathgate,1989

3. The Forbidden Fuel;Benton,2010

4. Biofuels – Status and Perspective;Biernat,2015

5. Quality characteristics of triticale malts and worts;Blanchflower;Journal of the Science of Food and Agriculture,1991

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1. Tailoring crops with superior product quality through genome editing: an update;Planta;2023-03-22

2. Fate of enniatins in the Ale beer production stages analyzed by a validated method based on matrix-matched calibration and LC-QToF-MS;Food Chemistry;2022-08

3. Effect of Curing Temperature on Triticale Malt Quality;Journal of the American Society of Brewing Chemists;2021-11-03

4. New D hordein alleles were created in barley using CRISPR/Cas9 genome editing;Cereal Research Communications;2020-06

5. Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch;Food and Bioprocess Technology;2020-04-07

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