Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference17 articles.
1. Bringing matters to a head: the status of research on beer foam. Proc Eur Brew Conv Foam Symp, Amsterdam, pp 10-23 (1999).
2. and Throughout the brewing process barley lipid transfer protein 1 (LTP1) is transformed into a more foam-promoting form. Proc Eur Brew Conv Congr, Brussels, pp 561-568 (1995).
3. ANTIGENIC BEER MACROMOLECULES AN EXPERIMENTAL SURVEY OF PURIFICATION METHODS
4. THE FRACTIONATION OF POLYPEPTIDES FROM BARLEY AND BEER BY HYDROPHOBIC INTERACTION CHROMATOGRAPHY: THE INFLUENCE OF THEIR HYDROPHOBICITY ON FOAM STABILITY
5. Hydrophobic interactions and their significance for beer foam quality. Proc Eur Brew Conv Foam Symp, Amsterdam, pp 158-163 (1999).
Cited by
25 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