Solubilisation and Degradation of Wheat Gluten Proteins by Barley Malt Proteolytic Enzymes
Author:
Publisher
Wiley
Subject
Food Science
Reference20 articles.
1. FURTHER STUDIES ON THE FOAM-STABILIZING SUBSTANCES IN BEER
2. THE FOAMING PROPERTIES OF BEER
3. USE OF UNMALTED WHEAT FLOUR IN BREWING
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