Model Studies to Understand the Effects of Amylase Additions and pH Adjustment on the Rheological Behaviour of Simulated Brewery Mashes-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Model Studies to Understand the Effects of Amylase Additions and pH Adjustment on the Rheological Behaviour of Simulated Brewery Mashes

Published:2005 Issue:2 Volume:111 Page:153-164
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Goode Declan L.,Ulmer Helge M.,Arendt Elke K.

Publisher

Wiley

Subject

Food Science

Reference43 articles.

1. Barley and malt starch in brewing: A general review;Bamforth;Tech. Q. Master Brew. Assoc. Am.,2003

2. pH in brewing: An overview;Bamforth;Tech. Q. Master Brew. Assoc. Am.,2001

3. Factors affecting wort separation;Barrett;Journal of the Institute of Brewing,1973

4. The determination of endo-β-glucanase activity in malt;Bathgate;Journal of the Institute of Brewing,1979

Cited by 13 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. Marine sources for biotechnology: Preliminary digestive enzymes assessment of seven decapod species from the southwest Atlantic;Regional Studies in Marine Science;2022-09

2. Critical aspects of starch in brewing;BREW SCI;2020

3. Starch in Brewing Applications;Starch in Food;2018

4. Comparison of rheological and colorimetric measurements to determine α-amylase activity for malt used for the beverage Bozo;International Journal of Food Properties;2017-01-18

5. Effect of different analysis conditions on Rapid Visco Analyser malt viscograms in relation to malt of varying fermentability;Journal of the Institute of Brewing;2014-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP