Effect of Germination Temperatures on Proteolysis of the Gluten-Free Grains Sorghum and Millet during Malting and Mashing
Author:
Affiliation:
1. International Centre for Brewing and Distilling, School of Life Sciences, Heriot-Watt University, Riccarton, Edinburgh EH14 4AS, Scotland
2. The Scotch Whisky Research Institute, Research Avenue North, Riccarton, Edinburgh EH14 4AP, Scotland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf300965b
Reference64 articles.
1. www.brewers-association.net.
2. Target: Celiac Disease
3. Kaffircorn malting and brewing studies. XII.—Effect of malting conditions on malting losses and total amylase activity
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