Turbidity potentials of single long-chain fatty acids and gelatinised starch in synthetic lautering wort-Reference-Cited by-同舟云学术

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Turbidity potentials of single long-chain fatty acids and gelatinised starch in synthetic lautering wort

Published:2015-01-10 Issue:4 Volume:50 Page:906-912
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Holtz Christopher¹,Gastl Martina¹,Becker Thomas¹

Affiliation:

1. Lehrstuhl für Brau- und Getränketechnologie; Technische Universität München; Weihenstephan, Weihenstephaner Steig 20 85354 Freising Germany

Funder

Arbeitsgemeinschaft industrieller Forschungsvereinigungen

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference33 articles.

1. influß der Trubentfernung auf die Gärung und Bierqualität;Ahvenainen;Monatsschrift für Brauwissenschaft,1979

2. Lipids in the brewery - a material balance;Anness;Journal of the Institute of Brewing,1985

3. Physical properties of starch: relationship between iodine stain and chain length;Bailey;The Journal of Biological Chemistry,1961

Cited by 2 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. Enrichment of Trypsin Inhibitor from Soybean Whey Wastewater Using Different Precipitating Agents and Analysis of Their Properties;Molecules;2024-06-02

2. Inhomogeneity in the lauter tun: a chromatographic view;European Food Research and Technology;2019-01-21

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