Optimisation of the Mashing Procedure for 100% Malted Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten-free Beverages and Beers
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2010.tb00410.x/fullpdf
Reference55 articles.
1. Saccharides in proso and foxtail millets;Becker;J. Food Sci.,1978
2. Saccharides of maturing triticale, wheat and rye;Becker;J. Agric. Food Chem.,1977
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