Buckwheat (Fagopyrum esculentum Moench) characterization as adjunct in beer brewing
Author:
Affiliation:
1. Universidade de Brasília, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v41s1/0101-2061-cta-fst15920.pdf
Reference39 articles.
1. Phytochemicals and biofunctional properties of buckwheat: a review;Ahmed A.;The Journal of Agricultural Science,2014
2. Increased production of γ-lactones from hydroxy fatty acids by whole Waltomyces lipofer cells induced with oleic acid;An J. U.;Applied Microbiology and Biotechnology,2013
3. Progress in brewing science and beer production;Bamforth C. W.;Annual Review of Chemical and Biomolecular Engineering,2017
4. Buckwheat profile;Boland M.,2013
5. Caracterização e uso do trigo Sarraceno (Fagopyrum esculetum) como adjunto na produção de cerveja;Brasil V. C. B.,2019
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