Analysis of polysaccharide and proteinaceous macromolecules in beer using asymmetrical flow field-flow fractionation
Author:
Affiliation:
1. Department of Food Technology, Engineering and Nutrition; Lund University; PO Box 124 SE-221 00 Lund Sweden
Publisher
Wiley
Subject
Food Science
Reference28 articles.
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3. Barley for brewing: Characteristic changes during malting, brewing and applications of its by-products;Gupta;Comp. Rev. Food Sci. Food Safety,2010
4. Barley lipid transfer protein1 is involved in beer foam formation;Sorensen;Tech. Q. Master Brew. Assoc. Am.,1993
5. The Mouthfeel of Beer - A review;Langstaff;J. Inst. Brew.,1993
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