The Evolution of Dextrins During the Mashing and Fermentation of All-malt Whisky Production
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2010.tb00425.x/fullpdf
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4. The identification and behaviour of branched dextrins in the production of Scotch whisky;Bringhurst;J. Inst. Brew.,2001
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