UNMALTED CEREAL PRODUCTS FOR BEER BREWING. PART I. THE USE OF HIGH PERCENTAGES OF EXTRUDED OR REGULAR CORN STARCH AND SORGHUM
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1989.tb04631.x/fullpdf
Reference39 articles.
1. MICRO-SCALE MALTING AND BREWING STUDIES OF SOME SORGHUM VARIETIES
2. MICROBIAL ENZYMES AND THEIR EFFECTS ON EXTRACT RECOVERIES FROM UNMALTED ADJUNCTS
3. Aschengreen , N. H. 1987 221
4. Bamforth , C. W. 1986 149
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