In vitrostudies on the main beer protein Z4 ofHordeum vulgareconcerning heat stability, protease inhibition and gushing
Author:
Affiliation:
1. Lehrstuhl für Technische Mikrobiologie; Technische Universität München; Gregor-Mendel-Str. 4 85354 Freising Germany
Publisher
Wiley
Subject
Food Science
Reference57 articles.
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3. The effects of hop-α-acids and proline-specific endoprotease (PSEP) treatments on the foam quality of beer;Evans;J. Inst. Brew.,2011
4. Barley lipid transfer protein 1 is involved in beer foam formation;Sørensen;Tech. Q. Master Brew. Assoc. Am.,1993
5. The impact of malt derived proteins on beer foam quality. Part II: The influence of malt foam-positive proteins and non-starch polysaccharides on beer foam quality varieties;Evans;J. Inst. Brew.,1999
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