Effect of Germination Temperatures on Proteolysis of the Gluten-Free Grains Rice and Buckwheat during Malting and Mashing-Reference-Cited by-同舟云学术

Effect of Germination Temperatures on Proteolysis of the Gluten-Free Grains Rice and Buckwheat during Malting and Mashing

Published:2012-10-02 Issue:40 Volume:60 Page:10147-10154
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Agu R. C.¹,Chiba Y.²,Goodfellow V.²,MacKinlay J.²,Brosnan J. M.¹,Bringhurst T. A.¹,Jack F. R.¹,Harrison B.¹,Pearson S. Y.¹,Bryce J. H.²

Affiliation:

1. The Scotch Whisky Research Institute, Research Avenue North, Riccarton, Edinburgh EH14 4AP, Scotland, United Kingdom

2. International Centre for Brewing and Distilling, School of Life Sciences, Heriot-Watt University, Riccarton, Edinburgh EH14 4AS, Scotland, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3028039

Reference38 articles.

1. Effect of Germination Temperatures on Proteolysis of the Gluten-Free Grains Sorghum and Millet during Malting and Mashing

2. Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory

3. www.brewers-association.net.

4. Target: Celiac Disease

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