Impact ofFusariuminfection and fungicide treatment on wheat malt wort quality
Author:
Affiliation:
1. Josip Juraj Strossmayer University of Osijek; Faculty of Food Technology Osijek; F. Kuhača 20 31000 Osijek Croatia
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.492/fullpdf
Reference40 articles.
1. Common wheat (Triticum aestivum L.) and its use as a brewing cereal - A review;Faltermaier;J. Inst. Brew.,2014
2. Wheat variety and barley malt properties: Influence on haze intensity and foam stability of wheat beer;Depraetere;J. Inst. Brew.,2004
3. Bierbrouwerijen stellen specifieke eisen aan gebruik tarwe;Baetslé;Voedingsmiddelentechnologie,1996
4. Malting and Brewing Science
5. Nitrogenous components of worts and beers brewed from all-malt and malt plus wheat flour grists;Leach;J. Inst. Brew.,1968
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. Control of malting barley Fusarium head blight by bioagents;KVASNY PRUMYSL;2023-06-15
2. Methods for suppressing Fusarium infection during malting and their effect on malt quality;Czech Journal of Food Sciences;2021-10-14
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