Suitability of unmalted quinoa for beer production-Reference-Cited by-同舟云学术

Suitability of unmalted quinoa for beer production

Published:2018-05-14 Issue:13 Volume:98 Page:5027-5036
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Kordialik-Bogacka Edyta¹^ORCID,Bogdan Paulina¹,Pielech-Przybylska Katarzyna¹,Michałowska Dorota²

Affiliation:

1. Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology; Lodz University of Technology; Lodz Poland

2. Department of Fruit and Vegetable Product Technology; prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology; Warsaw Poland

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9037/fullpdf

Reference37 articles.

1. Alternatives to malt in brewing;Bogdan;Trends Food Sci Technol,2017

2. The global expansion of quinoa: trends and limits;Bazile;Front Plant Sci,2016

3. Quinoa (Chenopodium quinoa Willd.), from nutritional value to potential health benefits: an integrative review;Gordillo-Bastidas;J Nutr Food Sci,2009

4. Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties;Abugoch;Adv Food Nutr Res,2009

5. Chemical characteristics and mineral composition of quinoa by nearinfrared spectroscopy;González;J Sci Food Agric,2014

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