Evaluation of using the rice in Mekong Delta for beer making: Nutritional, heat‐resistant, protease‐resistant, and inhibitor properties of proteins-Reference-Cited by-同舟云学术

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Evaluation of using the rice in Mekong Delta for beer making: Nutritional, heat‐resistant, protease‐resistant, and inhibitor properties of proteins

Published:2022-10-17 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Hung Nguyen Tan¹²,Thuy Nguyen Thi³,Ha Nguyen Cong¹^ORCID

Affiliation:

1. Food Technology Department, College of Agriculture Campus II, Can Tho University Can Tho City Vietnam

2. Food Technology Department, College of Agriculture and Food Technology Tien Giang University My Tho City Vietnam

3. College of Agriculture Campus II, Can Tho University Can Tho City Vietnam

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17222

Reference51 articles.

1. Effect of Germination Temperatures on Proteolysis of the Gluten-Free Grains Rice and Buckwheat during Malting and Mashing

2. THE ESTIMATION OF PEPSIN, TRYPSIN, PAPAIN, AND CATHEPSIN WITH HEMOGLOBIN

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Potential of germinated brown rice in beer brewing;Journal of Cereal Science;2023-11

2. Rice protein: Emerging insights of extraction, structural characteristics, functionality, and application in the food industry;Journal of Food Composition and Analysis;2023-10

3. The Role of Emergent Processing Technologies in Beer Production;Beverages;2023-01-16

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