Effect of different analysis conditions on Rapid Visco Analyser malt viscograms in relation to malt of varying fermentability-Reference-Cited by-同舟云学术

Effect of different analysis conditions on Rapid Visco Analyser malt viscograms in relation to malt of varying fermentability

Published:2014-06 Issue:3 Volume:120 Page:183-192
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Fox Glen¹²,Visser Jana¹,Skov Thomas³,Meijering Idelet⁴,Manley Marena¹

Affiliation:

1. Department of Food Science; Stellenbosch University; Private X1 Matieland (Stellenbosch) 7602 South Africa

2. Queensland Alliance for Agricultural and Food Innovation; The University of Queensland; Toowoomba Queensland 4350 Australia

3. Department of Food Science; University of Copenhagen; 1017 Denmark

4. SAB Maltings (Pty) Ltd; 1 Bredasdorp Road Caledon 7230 South Africa

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.137/fullpdf

Reference39 articles.

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2. Model studies characterizing the rheological behavior of simulated mashing conditions using the rapid visco-analyzer;Goode;J. Am. Soc. Brew. Chem.,2006

3. Application of the Rapid Visco Analyser as a rheological tool for the characterisation of mash viscosity as affected by the level of barley adjunct;Goode;J. Inst. Brew.,2005

4. Model studies to understand the effects of amylase additions and pH adjustment on the rheological behaviour of simulated brewery mashes;Goode;J. Inst. Brew.,2005

5. Studies on barley and malt with the rapid viscoanalyser: (I) The effect of variations in physical and chemical parameters;Glennie Holmes;J. Inst. Brew.,1995

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