Effects of quinoa and amaranth on zinc, magnesium and calcium content in beer wort-Reference-Cited by-同舟云学术

Effects of quinoa and amaranth on zinc, magnesium and calcium content in beer wort

Published:2018-12-13 Issue:5 Volume:54 Page:1706-1712
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Kordialik‐Bogacka Edyta¹^ORCID,Bogdan Paulina¹,Ciosek Aneta²

Affiliation:

1. Institute of Fermentation Technology and Microbiology Faculty of Biotechnology and Food Sciences Lodz University of Technology 171/173 Wolczanska Street 90‐924 Lodz Poland

2. Faculty of Food Technology University of Agriculture in Krakow 122 Balicka Street 30‐149 Cracow Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14052

Reference31 articles.

1. Chapter 1 Quinoa (Chenopodium quinoa Willd.)

2. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

3. The study of Saccharomyces cerevisiae brewery yeast strain capacity of binding with magnesium in dynamic conditions;Blazejak S.;Electronic Journal of Polish Agricultural Universities,2002

4. Alternatives to malt in brewing

5. Effects of magnesium ions on both VHG batch and continuous fruit wine fermentations

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