Determination of the influence of starch sources and mashing procedures on the range of the molecular weight distribution of beer using field-flow fractionation-Reference-Cited by-同舟云学术

Determination of the influence of starch sources and mashing procedures on the range of the molecular weight distribution of beer using field-flow fractionation

Published:2013-07 Issue: Volume: Page:n/a-n/a
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Rübsam Heinrich¹,Gastl Martina¹,Becker Thomas¹

Affiliation:

1. Lehrstuhl für Brau- und Getränketechnologie; Technische Universität München; München; Germany

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.69/fullpdf

Reference30 articles.

1. A comparison of maize, sorghum and barley as brewing adjuncts;Agu;J. Inst. Brew.,2002

2. Unmalted triticale cultivars as brewing adjuncts: Effects of enzyme activities and composition on beer wort quality;Glatthar;J. Sci. Food Agric.,2005

3. Malting process optimization of spelt (Triticum spelta L.) for the brewing process;Muñoz-Insa;LWT - Food Sci. Technol.,2013

4. An overview of separation methods in starch analysis: The importance of size exclusion chromatography and field flow fractionation;Rübsam;Starch/Stärke,2012

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